Fast-Day Cookery; or, Meals without Meat

by Grace Johnson

20. Farced Tomatoes.

Scoop out the middle of the tomato with great care. Put into it a farce made thus—one small cup of bread crumbs, one teaspoon of herbs as for veal stuffing, two ounces of butter, pepper and salt to taste; bind with the yolk of one or two well beaten eggs. Stuff your tomatoes, put a little dab of butter on the top of each, sprinkle with pepper and salt, and bake in the oven till soft. Dish neatly; sprinkle over them some chopped green parsley. These may be served on pieces of fried bread. They are very nice served thus.