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Tomatoes, Stewed

Take six or eight ripe red tomatoes. Remove the stalks, slice the fruit, and put the slices into a lined saucepan. Season with pepper and salt, and place about two ounces of butter divided into little pieces here and there amongst them. Cover the saucepan closely, and simmer the tomatoes 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 improvement. Time to stew the tomatoes, about twenty minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons.