Tomatoes

Ingredients

• One pound of Tomatoes
• Half ounce of Fat

Method

1. 1

   Choose tomatoes of one size.

2. 2

   Wipe them and remove the stalks.

3. 3

   Place them in a saucepan with the fat.

4. 4

   Set over a very gentle heat and cook till tender.

5. 5

   Time varies from fifteen to twenty-five minutes.

6. 6

   Add seasoning.

7. 7

   Serve on a hot dish.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 7. The excerpt below is the record exactly as published.

Tomatoes. Ingredients. One Dried Haddock. One ounce of Fat. One Onion. Pepper, Salt and Parsley. Two Tomatoes or half a Tin. Quarter pound of Patna Rice. Four quarts of Water. Mode of Work. — Melt fat in a saucepan, put in sliced onion and fry slightly but not brown. Add tomatoes cut up, and simmer for fifteen minutes, add seasoning. Remove skin and bone from fish, add chopped fish to the mixture, and set over the fire for five minutes. Boil rice and serve as a garnish round dish, and sprinkle one tablespoonful of finely chopped parsley over fish in the centre. 23 Salt Cod and Egg Sauce. Ingredients. One pound and a half of Salt Fish. Cold Water. One Egg (hard boiled). Quarter pint of Milk. Half ounce of Fat. Half ounce of Flour. Seasoning. Mode of Work. — Cut fish into pieces and steep in cold water for several hours. Drain, put fish into a saucepan. Cover with cold water and bring to the boil and simmer for half an hour. Serve on a hot dish with sauce over. To Make Sauce. — Cut up the hard boiled egg. Melt fat, stir in flour, add milk gradually, boil, add chopped egg and seasoning. Stewed Fish. Ingredients. One Plaice. Quarter pint of Milk. Pepper and Salt. One teaspoonful of Flour. Quarter ounce of Fat. Pinch of Mace and Nutmeg. Mode of Work. — Wash, fillet and skin fish, sprinkle each fillet with pepper, salt and spices. Roll up and tie with cotton. Place in a saucepan, pour milk over, and stew gently for ten minutes. Mix the fat and flour together on a plate, remove the fish, add the blended fat and flour to the milk ; boil for five minutes, keeping fish hot in the meantime. Let sauce cook thoroughly, and pour over fish. 24 LESSON IV, Boiled Potatoes. Ingredients. One pound of Potatoes (4 or 6). One quart of Water (sufficient to cover) cold. Half teaspoonful of Salt Mode of Work. — Wash, scrub, and peel the potatoes thinly ; put them into cold water as peeled. Add salt to water in the saucepan, and then add potatoes. Boil gently from twenty to forty minutes, according to age and size. When soft, drain off the water and leave potatoes to dry in the saucepan on the hob for about ten minutes. N.B. — The best way to cook a potato is to boil it in its skin, peeling it carefully when it is cooked. Steamed Potatoes. Ingredients. One pound of Potatoes. One teaspoonful of Salt. Mode of Work. — Sprinkle the peeled potatoes with salt, and place in a steamer over boiling water. This way of cooking them takes rather longer than boiling. Baked Potatoes. Ingredients. One pound of Potatoes. Mode of Work. — Scrub well and dry thoroughly. Put them in a quick oven. Bake from one to one and a half hours. When done prick them to let the steam out. 25 a Mashed Potatoes. Ingredients. One pound of boiled Potatoes. One saltspoonful of Salt. Ouarter saltspoonful of Pepper. Milk. Mode of Work. — Break the potatoes with a fork or rub through a sieve. Add the milk and seasoning. Work well with the fork, dish lightly, and serve hot. Boiled Carrots and Parsnips. Ingredie7its. Four Carrots or two Parsnips. Two quarts of boiling Water. One tablespoonful of Salt. One teaspoonful of Sugar. Quarter ounce of Fat. Mode of Work. — Scrub the vegetables, scrape the carrots, peel the parsnips thinly. Cut across the middle of each. Cut the thick piece in halves lengthways. Put them in clean cold water for five or ten minutes. When the water in the saucepan boils, add salt and sugar, fat and vegetables. Cook from one to one and a half hours. Time depends on age and size. Boiled Turnips. Ingredients. Four small Turnips. Two quarts of Water. One tablespoonful of Salt. Mode of Work. — Scrub the turnips and peel to the dark line. Put in clean cold water for five minutes. When the water in the saucepan boils, add salt and turnips. Cook for three quarters to one hour. Drain in colander. Press out the water with a saucepan lid. Break with a fork; stir in a little milk, salt and pepper. 26 Beetroot. Ingrediefits. One Beetroot. Two quarts of boiling Water. Mode of Work. — Be careful to avoid breaking the surface in any way. The mould may be lightly removed, but the root should not be scrubbed. Place in the boiling water, keeping it well covered, and boil well from one and a half to three hours, according to size. Lift the root into cold water and carefully remove the skin with the fingers. Artichokes. Ingredients. One pound of Artichokes. Two teaspoonsful of Salt. Two quarts of boiling Water. One teaspoonful of Vinegar. Mode of Work. — Wash, scrub and peel the artichokes thinly. Place in cold water containing a little vinegar. Boil gently : length of time depends on size and age. Drain and serve with white sauce. Stewed Onions. Ingredients. Four small Spanish Onions. Four lumps of Sugar. Two ounces of Fat,' Butter or Beef Dripping. Mode of Work. — Melt the sugar and fat in the stew-pan. Skin the onions and place in the melted fat. Cover closely and stew very gently for two or three hours. Shake occasionally. Lift out on to dish. Skim fat off the brown sauce. Add seasoning and pour sauce round. 2 7 Boiled Onions. I?igredieiits. Four small Spanish Onions. Two quarts of boiling Water. One tablespoonful of Salt. Quarter pint of Milk. Half ounce of Fat. Dessertspoonful of Flour. Mode of Work. — Parboil the onions for one hour, drain and add quarter pint of milk and fat. Simmer very gently for one hour. Mix in a basin dessertspoonful of flour with one table- spoonful of milk, a little pepper and salt. Add this to milk and onions, boil up and serve on a hot dish. Tomatoes. Ingredients. One pound of Tomatoes

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