Stewed Tomatas

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
arrow-root ↝ Burdock root, raw [Vegetables and Vegetable Products]
cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Arrange them in a single layer, and pour to them as much gravy as will reach to half their height
stew them very softly until the under sides are done, then turn, and finish stewing them
Thicken the gravy with a little arrow-root and cream, or with flour and butter, and serve it round them

Original Text

STEWED TOMATAS.

Arrange them in a single layer, and pour to them as much gravy as will reach to half their height; stew them very softly until the under sides are done, then turn, and finish stewing them. Thicken the gravy with a little arrow-root and cream, or with flour and butter, and serve it round them.

Notes

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