Tomatoes

Ingredients

• Place six tomatoes in boiling water
• salt
• pepper
• a suspicion of sugar
• a small piece of butter

Method

1. 1

   Skin the tomatoes after boiling for 25 seconds.

2. 2

   Butter the paper bag, add salt, pepper, sugar, and butter, then place on the broiler.

3. 3

   Cook for 12 minutes in a hot oven.

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 21. The excerpt below is the record exactly as published.

tomatoes, and an equal quantity of mushrooms peeled and chopped. Blend with two tablespoon fuls of stock or gravy, mix well, stuff the marrow with the mixture, place in a well-buttered paper-bag, and bake for 55 to 50 minutes. SOYER’S PAPER-BAG COOKERY 69 Mushrooms. — Peel the mushrooms and wash them well. Then cook in the same way as tomatoes, and allow the same time. Peas, Plainly Boiled. — Put a pint of freshly-shelled peas, a spring of mint, and half- a-pint of water into a paper, seal up, and cook for 35 to 45 minutes. Peas. — Put a pint of freshly-shelled green peas in a basin, add a teaspoonful of sugar, an ounce of butter, a teaspoonful of flour, a little salt, a chopped lettuce, a small bouquet garni, and half-a-pint of water. Mix together, place in a bag, and cook for 30 minutes in a mod- erate oven. New Potatoes.— Peel, halve and put suffi- cient in paper-bag for three persons with three tablespoonfuls of cold water. Add one leaf of mint, and a little salt. Seal up bag. Place gently on the broiler. Allow 30 to 35 minutes in hot oven. All potatoes should be cut in two. Baked Potatoes. — Thoroughly wash twelve good-sized potatoes. Make a few small slits in them but do not peel. Place in a paper- 70 SOYER’S PAPER-BAG COOKERY bag with one tablespoonful of water. Cook for 35 to 5° minutes, according to size. Potatoes Chateau. — Peel and blanch two dozen small potatoes and drain well. Put them in a bag and add two ounces of butter. Seal up and bake in a very hot oven for 35 minutes. Place on a very hot dish, season to taste and serve. Potatoes Paysanne. — Cut half-a-dozen good-sized peeled potatoes into large dice ; par- boil for a minute or so. Place in a paper- bag and add a chopped onion, four ounces of ham finely diced, and two ounces of butter. Seal up and bake for 30 minutes. Potatoes Maitre d’Hotel. — Cut up six cold boiled potatoes, place in a well-buttered bag, add half a glass of milk, salt and pepper, an ounce of butter, a little chopped parsley, and grated nutmeg. Cook for 13 minutes. Spinach. — Pick over and thoroughly wash two pounds of spinach ; leave the vegetable as wet as you can, and put in a bag. Add a little sugar and a pinch of salt. Seal bag, and cook for 35 minutes. Then stand the broiler bear- ing the bag on a large plate, and prick the SOYER’S PAPER-BAG COOKERY 71 bottom of the bag in such a way as to allow all the water to run out. Dish up, add a small piece of butter, and serve. Tomatoes. — Place six tomatoes in boiling water. Allow 25 seconds, and take out to- matoes. You will find they will skin easily. Butter your paper-bag. Place salt, pepper, a suspicion of sugar

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