Tomato Stuffing

Ingredients

• 1 oz. butter
• 2 or 3 tomatoes
• 1 dessert-sp. chopped onion
• 1 cupful bread-crumbs
• 1 egg
• 1 yolk
• Salt
• Pepper

Method

1. 1

   Melt butter in a saucepan, add onion and cook for a few minutes without browning.

2. 2

   Remove skins from tomatoes, cut into small pieces, and add to the saucepan.

3. 3

   Cook together for 10 minutes, then allow to cool.

4. 4

   Mix in bread-crumbs with beaten egg and yolk, season with pepper and salt.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 496. The excerpt below is the record exactly as published.

2 or 3 tomatoes. 1 dessert-sp. chopped onion. Tomato Stuffing 1 cupful bread-crumbs. 1 egg and 1 yolk. Salt. Pepper. Melt the butter in a saucepan, put in the onion and cook it a few minutes without browning. Remove the skins from the tomatoes and cut them in small pieces. Add them to the butter and onion in the saucepan, cook all together for 10 minutes, then allow the mixture to cool. Mix in the bread-crumbs with the whole egg and yolk beaten together. Season with pepper and salt and the stuffing is ready to use. 1281. Veal or Herb Forcemeat, 1 1 lb. bread-crumbs. 2 table-sps. chopped suet. 1 dessert-sp. chopped parsley. Grated rind | lemon. 1 or 2 oz. chopped ham. \ tea-sp. powdered herbs. Salt. Pepper. Egg or milk. Put the bread-crumbs into a basin, add the suet very finely chopped, the chopped parsley and ham, grated lemon rind and herbs very finely powdered. Mix well together, season with pepper and salt, and bind with a little beaten egg or milk. The ham is sometimes omitted, and 2 table- spoonfuls of melted butter may be used instead of the suet. 1282. Veal Forcemeat. 2 \ lb. lean veal. 2 oz. fat bacon. 2 oz. stale bread. 1 oz. butter

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