Tomatoes, stewed

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 20 min Total: 20 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (2)
Instructions (4)
  1. Peel, stalk, and slice as many tomatoes as you need, and lay them in a pan (enamelled for choice).
  2. Add 1oz. of butter or delicately-clarified dripping for each 1/2lb. of sliced tomato.
  3. Cover the pan, and cook very slowly till tender, which they should be in about twenty minutes.
  4. Serve.
Original Text · last edited 4 days ago
Tomatoes, stewed.—Peel, stalk, and slice as many tomatoes as you need, and lay them in a pan (enamelled for choice), with 1oz. of butter or delicately-clarified dripping for each ½lb. of sliced tomato; cover the pan, and cook very slowly till tender, which they should be in about twenty minutes, then serve. If liked, the tomatoes need only be halved instead of sliced.
Notes
—