Tomato Soup. — Slice two large onions
into a saucepan, with two tuiaiips, two carrots,
and five or six outer sticks of celery. Put with
these four ounces of lean ham cut into dice,
and two ounces of fresh butter, and steam them
over a gentle fire for haK an hour. Pour over
them two quarts of stock or liquor in which
meat has been boiled, and add six or eight lipe
tomatoes. Let all simmer gently together for
a couple of hours. Rub the vegetables through
a sieve, and boil them again with the liquor for
a few minutes, add pepper and salt to taste, and
serve very hot. Send bread toasted and cut in
dice to table on a separate dish. A little tomato
pulp may be added to any vegetable soup when
the flavour is liked. Time, three to four hours.
Probable cost, fid. to lOd. per pint. Sufficient
for eight or ten persons.
Tomatoes (au Grat in).— Dissolve an ounce
of fresh butter in a stowpan, and mix half
an ounce of flour smoothly with it. Stir it with a
wooden spoon over a gentle fire for two minutes,
then add very gradually three-quarters of a
I j)int of good stock. Let it boil gently till it is
TOM
( 983 )
TOM
reduced to rather less than half a pint. Put in
with it a table-spoonful of chopped onion, three
table-spoonfuls of finely-shi-ed parsley, and a
little pei^per and salt, and boil it quickly for
ten minutes. Take eight or ten large ripe
tomatoes. Slice off the stalks and the part
that adheres to them, and make a round hole
in the top the size of a shilling. Scoop out the
seeds through this, and fill their place with
the prepared sauce. Set them carefully in a
baking-tin, the stalk end uppermost, with two
ounces of butter, and sprinkle bread-crumbs
lightly over them. Put them in a brisk oven,
and bake them for ten minutes. Servo very
hot. Time to make the stuffing, about one
hour. Probable cost, Is. 3d. Sufficient for six
or seven persons.
Tomatoes, Australian Meat and {see
Australian Meat, «S:c.).
Tomatoes, Baked. — Slice the stalks from
six or eight ripe tomatoes✪ Tomato Soup with the green part
that adheres to them. Season with pepper and
salt, and sprinkle bread-crumbs thickly over
them. Divide about two oimces of fresh butter
into little pieces, and place these here and
there upon them. Bake in a moderate oven.
Serve on a hot dish as an accompaniment
to roast meat of all kinds. If liked, the toma-
toes may be cut into slices, or into halves, in-
stead of being baked whole, and they will not
then require so much time for baking. Time
to bake, about three-quarters of an hour— till
they are quite soft without breaking. Sufficient
for five or six persons. Probable cost, tomatoes,
2d. to 4d. per pound.
Page 2009 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tomato Soup. — Slice two large onions into a saucepan, with two turnips, two carrots, and five or six outer sticks of celery. Put with these four ounces of lean ham cut into dice, and two ounces of fresh butter, and steam them over a gentle fire for half an hour. Pour over them two quarts of stock or liquor in which meat has been boiled, and add six or eight ripe tomatoes. Let all simmer gently together for a couple of hours. Rub the vegetables through a sieve, and boil them again with the liquor for a few minutes, add pepper and salt to taste, and serve very hot. Send bread toasted and cut in dice to table on a separate dish. A little tomato pulp may be added to any vegetable soup when the flavour is liked. Time, three to four hours. Probable cost, fid. to lOd. per pint. Sufficient for eight or ten persons.
Tomatoes (au Grat in).— Dissolve an ounce of fresh butter in a saucepan, and mix half an ounce of flour smoothly with it. Stir it with a wooden spoon over a gentle fire for two minutes, then add very gradually three-quarters of a pint of good stock. Let it boil gently till it is
TOM
( 983 )
TOM
reduced to rather less than half a pint. Put in with it a table-spoonful of chopped onion, three table-spoonfuls of finely-shred parsley, and a little pepper and salt, and boil it quickly for ten minutes. Take eight or ten large ripe tomatoes. Slice off the stalks and the part that adheres to them, and make a round hole in the top the size of a shilling. Scoop out the seeds through this, and fill their place with the prepared sauce. Set them carefully in a baking-tin, the stalk end uppermost, with two ounces of butter, and sprinkle bread-crumbs lightly over them. Put them in a brisk oven, and bake them for ten minutes. Servo very hot. Time to make the stuffing, about one hour. Probable cost, Is. 3d. Sufficient for six or seven persons.
Tomatoes, Australian Meat and {see Australian Meat, «S:c.).
Tomatoes, Baked. — Slice the stalks from six or eight ripe tomatoes with the green part that adheres to them. Season with pepper and salt, and sprinkle bread-crumbs thickly over them. Divide about two ounces of fresh butter into little pieces, and place these here and there upon them. Bake in a moderate oven. Serve on a hot dish as an accompaniment to roast meat of all kinds. If liked, the tomatoes may be cut into slices, or into halves, instead of being baked whole, and they will not then require so much time for baking. Time to bake, about three-quarters of an hour— till they are quite soft without breaking. Sufficient for five or six persons. Probable cost, tomatoes, 2d. to 4d. per pound.
Records on this page
Tomato SoupTomatoes (au Gratin)Tomatoes, Baked