Tomatoes and Mince

Ingredients

• 8 Tomatoes
• 8 pieces Toast
• ^ lb. Minced Meat
• Parsley

Method

1. 1

   Take any remains of cold mince or hash, add more flavouring if necessary, and make it hot in the saucepan.

2. 2

   Wipe the tomatoes and scrape out the centre, fill it up with the mince, and stand in the oven for ten minutes.

3. 3

   Have ready some rounds of toast about the same size as the tomatoes.

4. 4

   When the tomatoes are cooked enough, stand them on the toast, and serve.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 201. The excerpt below is the record exactly as published.

tomatoes and rub them through a sieve ; mix them with the stock or water, and season with pepper and salt. Pour this into a saucepan, slice in the onion, put in the tripe, and let it boil up. Simmer gently for four hours, mix the cornflour smoothly with a little water or stock, and pour it in ; stir until it boils, dish the tripe carefully, se^ison and flavour the sauce to taste, and pour it over. Tripe is more easily digested than any other animal food, and is therefore good for people suffering with dyspepsia. 5d. 2d. \d. TRIPE IN MILK. 2 lbs. Tripe 1 pint Milk Pepper and Salt 2 Onions . 1 oz. Flour ^ pint Water Total Cost— lid. Time— Four Hours. Prepare the tripe as in the preceding recipe. Mix the milk and water together, pour it into a saucepan ; lay in the X2 324 THE ART OF LIVING IN AUSTRALIA. trii)e, slice in the onions, bring to the boil, and let it simmer slowly for four hours. Season with pepper and salt, thicken with the flour ; after adding the flour let it cook for fifteen minutes, then dish the tripe carefully and pour the sauce over it. TOMATOES AND MINCE. 8 Toiiiiitocs 8 pieces Toast . . . \ lb. Minced Meat Parsley

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