TOMATOES, Stewed.
Ingredients.—8 tomatoes, pepper and salt to taste, 2 oz. of butter, 2 tablespoonfuls of vinegar. Mode.—Slice the tomatoes into a lined saucepan; season them with pepper and salt, and place small pieces of butter on them. Cover the lid down closely, and stew from 20 to 25 minutes, or until the tomatoes are perfectly tender; add the vinegar, stir two or three times, and serve with any kind of roast meat, with which they will be found a delicious accompaniment. Time.—20 to 25 minutes. Average cost, in full season, 9d. per basket. Sufficient for 4 or 5 persons. Seasonable from August to October; but may be had, forced, much earlier.
STEWED TOMATOES.