Home › The Principles of Cookery › Tomatoes, Scalloped

Tomatoes, Scalloped

Pour boiling water over six large tomatoes for a few seconds, then peel them. Butter a fire-proof dish and lay some slices of tomato at the bottom, then a layer of bread-crumbs, a good sprinkling of pepper and salt, an ounce of oiled butter, and a tea-spoonful of chopped parsley. Add more tomatoes and butter, and bake in a fairly hot oven for twenty minutes.