Tomatoes au Gratin

Ingredients

• Take some large, red, ripe tomatoes
• a tin of mushrooms
• a piece of onion the size of the thumb
• a brimming teaspoonful of chopped parsley
• a saltspoonful of lemon thyme
• about an ounce of raw ham
• adding sufficient fat to make the whole when cooked the consistency of an ordinary puree.
• with some scraped bacon fat
• Shake some bread-raspings over the top
• moisten a stewpan with a little oil

Method

1. 1

   Squeeze out the pips from tomatoes and fill with a mixture of chopped mushrooms, onion, parsley, thyme, and ham fried in bacon fat.

2. 2

   Top with breadcrumbs and stew gently until done.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 152. The excerpt below is the record exactly as published.

omatoes au (jratin. Take some large, red, ripe tomatoes. It is no use attempting to cook tomatoes this way when they are half green. Out off the piece by the stalk and give the tomato a squeeze, so as to entirely get rid of all the pips. Take, say, half a dozen tomatoes, and when you have squeezed out the pips put them in a dish for use. Next take a tin of mushrooms, open them, chop them up very fine with a piece of onion the size of the thumb down to the first joint, a brimming teaspoonful of chopped parsley, a saltspoonful of lemon thyme, pepper and salt. Next take about an ounce of raw ham, chop it up very fine, and fry all this in a frying-pan, with some scraped bacon fat, adding sufficient fat to make the whole when cooked the consistency of an ordinary puree. Now fill the six tomatoes with this force- meat, so that the tomatoes resume their original shape. Shake some bread- raspings over the top, then moisten a stewpan with a little oil

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