Tomatoes, Stuffed (another way)

Ingredients

• Take six or eight ripe red tomatoes
• two ounces of butter broken into little pieces
• two heaped tablespoonfuls of finely-grated bread-crumbs

Method

1. 1

   Cut off the tops and scoop out the insides.

2. 2

   Press the pulp through a sieve, mix with salt, cayenne, butter, and bread-crumbs.

3. 3

   Fill the tomatoes with the mixture and bake or fry until done.

4. 4

   Brown them before serving with brown gravy.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2012. The excerpt below is the record exactly as published.

Tomatoes, Stuffed (another way).— Take six or eight ripe red tomatoes of equal size. Cut off the tops and the green parts round them, and scoojj out the insides. Press the pulp through a sieve, and mix with it a little salt and cayenne, two ounces of butter broken into little pieces, and two heaped table- spoonfuls of finely-grated bread-crum

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