Tomatoes, Stewed (Portuguese way)

Ingredients

• Slice half a dozen ripe tomatoes
• Mince two onions finely
• pour a quarter of a pint of good brown gravy

Method

1. 1

   Slice the tomatoes, season with pepper and salt, and put butter pieces upon them.

2. 2

   Mince the onions and sprinkle them over the tomatoes.

3. 3

   Cover the saucepan closely and steam for a quarter of an hour.

4. 4

   Afterwards, pour the brown gravy over them, stir frequently, and let them simmer gently until done enough.

5. 5

   Stir in freshly-boiled rice and mix thoroughly.

6. 6

   Serve on a hot dish.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2011. The excerpt below is the record exactly as published.

Tomatoes, Stewed (Portuguese way). I — Slice half a dozen ripe tomatoes, season I with pepper and salt, and put little pieces of I butter here and there upon them. Mince two I onions finely, sprinkle them over the tomatoes, j cover the saucepan closely, and steam them for a quarter of an hour. Afterwards pour a quarter of a pint of good brown gravy

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