Tomatoes, Stewed.— Take six or eight ripe red tomatoes. Komove the stalks, slice 1 the fruit, and put the slices into a lined sauce- I pan. Season with pepper and salt, and place j about two ounces of butter divided into little I pieces✪ Tomatoes, Stewed here and there amongst them. Cover the saucepan closely, and simmer the tomatoes I gently until they are quite tender. Stir them two or. three times, and serve on a hot dish as an accompaniment to roast meat. A spoon- ful or two ©f vinegar will be an impro\'ement. Time to stew the tomatoes, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six Tomatoes, Stewed (Portuguese way). I — Slice half a dozen ripe tomatoes, season I with pepper and salt, and put little pieces of I butter here and there upon them. Mince two I onions finely, sprinkle them over the tomatoes, j cover the saucepan closely, and steam them for a quarter of an hour. Afterwards pour a quarter of a pint of good brown gravy✪ Tomatoes, Stewed (Portuguese way) over ! them, stir frequently, and let them simmer j gently until done enough. Have ready a quarter of a pound of freshly-boiled rice. Stir this in with the tomatoes, and mix the i ingredients thoroughly. Turn the whole upon i a hot dish, and send a little more brown sauce to table in a tureen. Time, about one hour to stew the tomatoes. Probable cost, 2d. to 6d. 1 per pound. Sufficient for five or six persons. TOM (984) Ton- Tomatoes, Stewed Whole.— Take six or eight ripe tomatoes of medium size. Kemove the stalks, and arrange the fruit in a stewpan in a single layer. Pour over them as much good brown gravy✪ Tomatoes, Stewed Whole as will reach to half their height, stew them gently until they are done enough, and turn them over carefully once or twice that they may be equally cooked. Thicken the gravy with a httle flour and butter, ■season with pepper and salt, and let it boil two or three minutes after the thickening is added. Serve the tomatoes verj' hot with the sauce round them. Time to stew, twenty to twenty-five minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons. Tomatoes, Stuffed.. — Choose half a dozen large tomatoes of uniform size. Slice off the stalks and the green parts round them, and scoop out the pips without breaking the sides of the fruit. Make a stuffing as follows : — • Mince two ounces of fat bacon, and put it into a stewpan with half a dozen mushrooms chopped small, a handful of parsley, a small sprig of thyme, three or four shallots✪ Tomatoes, Stuffed, all chopped, and a little pepper and salt. Stir this mixture over a gentle fire for five minutes, then bind it together with the well-beaten yolks of throe eggs. Fill the tomatoes with this stuffing, set them side by side in a saute-pan, and pour in salad oil to the height of a quarter of an inch. Sprinkle bread-raspings lightly over the toma- toes, and place them on a brisk fire, holding a red-hot shovel over them, or bake them in a quick oven. Serve on a hot dish, and pour some good brown sauce round them. Time to fry the tomatoes, from ten to fifteen minutes. Probable cost, tomatoes, 2d. to 4d. per pound. Sufficient for six or seven persons.

AI-modernized reading of the original text

Tomatoes, Stewed.— Take six or eight ripe red tomatoes. Remove the stalks, slice 1 the fruit, and put the slices into a lined sauce- I pan. Season with pepper and salt, and place j about two ounces of butter divided into little I pieces here and there amongst them. Cover the saucepan closely, and simmer the tomatoes I gently until they are quite tender. Stir them two or. three times, and serve on a hot dish as an accompaniment to roast meat. A spoonful or two of vinegar will be an impro\'ement. Time to stew the tomatoes, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six Tomatoes, Stewed (Portuguese way). I — Slice half a dozen ripe tomatoes, season I with pepper and salt, and put little pieces of I butter here and there upon them. Mince two I onions finely, sprinkle them over the tomatoes, j cover the saucepan closely, and steam them for a quarter of an hour. Afterwards pour a quarter of a pint of good brown gravy over ! them, stir frequently, and let them simmer j gently until done enough. Have ready a quarter of a pound of freshly-boiled rice. Stir this in with the tomatoes, and mix the i ingredients thoroughly. Turn the whole upon i a hot dish, and send a little more brown sauce to table in a tureen. Time, about one hour to stew the tomatoes. Probable cost, 2d. to 6d. 1 per pound. Sufficient for five or six persons. TOM (984) Ton- TTomatoes, Stewed Whole.— Take six or eight ripe tomatoes of medium size. Remove the stalks, and arrange the fruit in a stewpan in a single layer. Pour over them as much good brown gravy as will reach to half their height, stew them gently until they are done enough, and turn them over carefully once or twice that they may be equally cooked. Thicken the gravy with a httle flour and butter, ■season with pepper and salt, and let it boil two or three minutes after the thickening is added. Serve the tomatoes very hot with the sauce round them. Time to stew, twenty to twenty-five minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons. Tomatoes, Stuffed.. — Choose half a dozen large tomatoes of uniform size. Slice off the stalks and the green parts round them, and scoop out the pips without breaking the sides of the fruit. Make a stuffing as follows : — • Mince two ounces of fat bacon, and put it into a stewpan with half a dozen mushrooms chopped small, a handful of parsley, a small sprig of thyme, three or four shallots, all chopped, and a little pepper and salt. Stir this mixture over a gentle fire for five minutes, then bind it together with the well-beaten yolks of throe eggs. Fill the tomatoes with this stuffing, set them side by side in a saute-pan, and pour in salad oil to the height of a quarter of an inch. Sprinkle bread-raspings lightly over the tomatoes, and place them on a brisk fire, holding a red-hot shovel over them, or bake them in a quick oven. Serve on a hot dish, and pour some good brown sauce round them. Time to fry the tomatoes, from ten to fifteen minutes. Probable cost, tomatoes, 2d. to 4d. per pound. Sufficient for six or seven persons.

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Tomatoes, StewedTomatoes, Stewed (Portuguese way)Tomatoes, Stewed WholeTomatoes, Stuffed

Cassell's dictionary of cookery