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TOMATOES, STEWED (Portuguese way)

Slice half a dozen ripe tomatoes, season with pepper and salt, and put little pieces of butter here and there upon them. Mince two onions finely, sprinkle them over the tomatoes, 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 gently until done enough. Have ready a quarter of a pound of freshly-boiled rice. Stir this in with the tomatoes, and mix the ingredients thoroughly. Turn the whole upon 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. per pound. Sufficient for five or six persons.