Tomatoes, Stuffed

Ingredients

• 6 large ripe tomatoes
• 1 teaspoonful seasoning salt
• 1 ounce butter
• 2 tablespoonfuls fine-chopped onion
• 2 ounces fine-chopped fresh pork
• 4 tablespoonfuls bread crumbs
• 2 tablespoonfuls fine-chopped mushrooms

Method

1. 1

   Scoop out tomatoes, season inside with salt, cook onion in butter, add pork, season, then add scooped-out tomatoes and bread crumbs; fill tomatoes with mixture, bake for 15-20 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 316. The excerpt below is the record exactly as published.

teaspoonf ul seasoning salt, cover and cook 6 minutes ; then turn them over, cook 5 minutes longer without a cover. Serve on a hot dish. Tomatoes^ Stuifed. — Select 6 large ripe tomatoes, cut a thin slice from their blossom side, scoop out, and season the inside with 1 teaspoonf ul seasoning salt, equally distributed. Melt 1 ounce butter in a small saucepan, add 2 tablespoonf uls fine-chopped onion, cook 3 minutes ; then add 2 ounces fine-chopped fresh pork (or sausage meat) ; season with 1 even teaspoonf ul salt, Vs even teaspoonfal pepper, stir and cook 5 minutes ; add the scooped-out tomatoes and 4 tablespoonf uls bread crumbs, and, if handy, 2 tablespoonfuls fine- chopped mushrooms, stir this for a few minutes over the fire ; fill the tomatoes with this preparation, set in a buttered pan with the stuffed side toward the pan » cover with buttered paper, and bake from 15 to 20 minutes in a hot oven. Bemove from the oven as soon as done, and serve. (If sausage meat is used, take only half the seasoning.) Tomatoes stuffed with Rice Forcemeat.— Cut the blossom side from 6 tomatoes, scoop them out, and season each one with a little salt and pepper. Place 3 tablespoonfuls rice in a saucepan over the fire, cover with cold water, and cook 10 minutes ; then drain in a sieve and rinse off with cold water. Melt 1 ounce butter

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