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TOMATOES, STUFFED (another way)

Take six or eight ripe red tomatoes of equal size. Cut off the tops and the green parts round them, and scoop out the insides. Press the pulp through a sieve, and mix with it a little salt and cayenne, two ounces of butter broken into little pieces, and two heaped table-spoonfuls of finely-grated bread-crumbs. Half a dozen finely-minced stewed mushrooms may be added or not. Fill the tomatoes with the mixture, and bake in a moderate oven, or fry them in oil until done enough. Before serving, brown them by holding a salamander or hot iron over them for a minute. Send brown gravy to table in the dish with them. Any good forcemeat that is liked may be used to stuff tomatoes. The remains of game or poultry minced finely, mixed with herbs and bread-crumbs, seasoned, and bound together with yolk of egg will answer excellently. Time to bake the tomatoes, ten to twelve minutes; to fry them, eight minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for five or six persons.