Tomato caps and saucers
Cut the tops from large, ripe tomatoes, and scoop out the insides with a small spoon. Keep these insides for the sauce, to be used later. Make a mince of cold roast beef or mutton, moisten it with a rich gravy, season to taste and half fill the hollowed tomatoes with this mixture. Set in a covered roasting-pan and bake for twenty minutes in a steady oven. Meanwhile, strain the tomato pulp, heat it and make of it a sauce thickened with two teaspoonfuls, each, of flour and butter, rubbed to a paste. Season to taste. Toast rounds of crustless bread, lay these on a platter and pour the tomato sauce over and around them. Keep hot until the tomatoes are ready. When these have cooked for twenty minutes remove the cover of the roaster and drop into each half-filled tomato a raw egg. Replace the cover and bake just long enough to “set” the eggs. Upon each round of toast lay a stuffed tomato, sprinkle with pepper and salt and send to the table.