Tomatoes, Stuffed

Ingredients

• Choose half a dozen large tomatoes
• Mince two ounces of fat bacon
• half a dozen mushrooms chopped small
• a handful of parsley
• three or four shallots

Method

1. 1

   Slice off the stalks and scoop out the pips without breaking the sides.

2. 2

   Mince the bacon, mushrooms, parsley, and shallots, and stir over a gentle fire for five minutes.

3. 3

   Bind with the yolks of three eggs.

4. 4

   Fill the tomatoes with the stuffing, set them in a sauté pan, pour in salad oil to a quarter of an inch, sprinkle with bread-raspings, and bake or fry until done.

5. 5

   Serve on a hot dish with brown sauce.

Nutrition per serving

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, Stuffed.. — Choose half a dozen large tomatoes of uniform size. Slice off the stalks and the green parts round them, and scoop out the pips without breaking the sides of the fruit. Make a stuffing as follows : — • Mince two ounces of fat bacon, and put it into a stewpan with half a dozen mushrooms chopped small, a handful of parsley, a small sprig of thyme, three or four shallots

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