Strain the gravy and add salt and pepper.
No. 54—TOMATOES.
Quantity for 6 Persons.
- 1 qt, of fresh or canned tomatoes
- 2 cups of fine rolled crackers
- 1⁄10 lb. of butter
- 1 pinch of salt and one of pepper
Preparation: The tomatoes are sliced and put into a buttered baking dish in layers alternating with crackers, seasoned with butter, salt and pepper and baked in the oven ½ hour, then served in the dish.
No. 55—STUFFED TOMATOES.
Quantity for 6 Persons.
- 6 nice, red tomatoes
- 1 cup of grated rye bread
- 1⁄10 lb. of butter
- 1 tbsp. of chopped parsley
- 1 pinch of pepper
- Salt to taste
- ¼ tsp. of grated onion
- 2 yolks of eggs
Preparation: The tomatoes are wiped clean, a slice is cut off at the top, the pulp carefully taken out with a small spoon and rubbed through a fine sieve. Put the butter, grated bread and onions in a pan to cook, then add the tomato pulp, salt, pepper and parsley, stew it a little while, stir in the yolks of eggs and fill the tomatoes with this mass. Sprinkle with roll crumbs and butter, place these stuffed tomatoes in a buttered baking pan and bake them in the oven ½ hour.
No. 56—TOMATOES FILLED WITH MEAT.