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Garnish, Tomatoes For

Remove the stalks of the tomatoes. Put them into a saucepan, sufficiently large for all to be in it without resting one upon another. Cover them with good gravy, and stew gently until tender, turning them carefully once or twice, to ensure their being equally cooked. Remove the tomatoes, and keep them hot. Thicken the gravy with a little flour and butter, add cayenne and salt, and let it boil two or three minutes longer. Place the tomatoes round the cutlets, etc., and serve the same separately. Time, half an hour to boil the tomatoes. Sufficient for a hot joint. Probable cost, 9d. or 1s.