TOMATOES, Stewed.
Ingredients.—8 tomatoes, about ½ pint of good gravy, thickening of butter and flour, cayenne and salt to taste. Mode.—Take out the stalks of the tomatoes; put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, occasionally carefully turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate; let it just boil up after the thickening is added, and serve. If it be at hand, these should be served on a silver or plated vegetable-dish. Time.—20 to 25 minutes, very gentle stewing. Average cost, in full season, 9d. per basket. Sufficient for 4 or 5 persons. Seasonable in August, September, and October; but may be had, forced, much earlier.