Stuffed Tomatoes

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (9)

eight large tomatoes ↝ Tomatoes, raw [Tomatoes]
half an ounce of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one large rasher of bacon, fat and lean ↝ Beef, bacon, cooked [Bacon]
half a Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
a pinch of mixed herbs
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
the inside of the tomatoes ↝ Tomatoes, raw [Tomatoes]
half a small teacupful of meat juice ↝ Acerola juice, raw [Fruits and Fruit Juices]

Instructions (12)

Cut a thin slice off eight large tomatoes.
Remove part of the inside with a teaspoon.
Put half an ounce of fresh butter into a frying pan.
Take one large rasher of bacon, fat and lean, and half a Spanish onion; chop very fine.
Add a pinch of mixed herbs, pepper and salt, and the inside of the tomatoes.
Make the butter hot in the pan and place the tomatoes (the cut side downwards) in it and stand on the stove with the top on.
Leave for one minute and a half.
Turn them and place the stuffing in the corner of the pan.
Cook both together in this way for ten minutes more taking care not to let burn.
Take out the tomatoes with a slice and place on a fairly deep meat dish.
Fill them with the stuffing, having carefully taken it up with the slice so as to avoid grease.
Pour over all about half a small teacupful of meat juice.

Original Text

Stuffed Tomatoes

Cut a thin slice off eight large tomatoes. Remove part of the inside with a teaspoon. Put half an ounce of fresh butter into a frying pan (must be fresh butter). Take one large rasher of bacon, fat and lean, and half a Spanish onion; chop very fine, add a pinch of mixed herbs, pepper and salt, and the inside of the tomatoes. Make the butter hot in the pan and place the tomatoes (the cut side downwards) in it and stand on the stove with the top on. Leave for one minute and a half. Turn them and place the stuffing in the corner of the pan. Cook both together in this way [Pg 113]for ten minutes more taking care not to let burn. Take out the tomatoes with a slice and place on a fairly deep meat dish; fill them with the stuffing, having carefully taken it up with the slice so as to avoid grease. Pour over all about half a small teacupful of meat juice.

Notes

—