Tomato Bredee

Ingredients

• Cut up two pounds of ribs of mutton
• and an onion
• eight or ten tomatoes
• a teaspoonful of salt
• a pinch of sugar
• and half a red chilli

Method

1. 1

   Let it stew in a flat pot for an hour.

2. 2

   Cut up and add the tomatoes in slices, also the salt, sugar, and chilli.

3. 3

   If there is a great deal of liquid, remove the lid, and let it simmer till it is all a rich, creamy-looking sauce.

4. 4

   Remove the fat.

5. 5

   Serve with plain boiled rice.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 84. The excerpt below is the record exactly as published.

TOMATO BREDEE— TOMATO STUFFED— TRIFLE. TOMATO BREDEE. (Cape. H. D.) Cut up two pounds of ribs of mutton and an onion ; let it stew in a flat pot for an hour. Cut up and add eight or ten tomatoes in slices, also a teaspoonful ot salt, a pinch of sugar, and half a red chilli

Cook this with the app: pantry check, scaling, and the assistant.