Ingredients
- one ounce of fine crumbs of bread
- eight fine tomatas
Directions
1
(_English Receipt._)
2
Cut the stems quite close, slice off the tops of eight fine tomatas, and scoop out the insides; press the pulp through a sieve, and mix with it one ounce of fine crumbs of bread, one of butter broken very small, some pepper or cayenne, and salt. Fill the tomatas with the mixture, and bake them for ten minutes in a moderate oven; serve them with brown gravy in the dish. A few small mushrooms stewed tender in a little butter, then minced and added to the tomata pulp, will very much improve this receipt.
3
Bake 10 minutes.
By Eliza Acton ·
Recipe sourced from
gutenberg