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Tomatoes, 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 little 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, twenty to twenty-five minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons.