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Tomatoes, Stuffed

Choose half a dozen large tomatoes of uniform size. Slice off the stalks and the green parts round them, and scoop out the pips without breaking the sides of the fruit. Make a stuffing as follows. Mince two ounces of fat bacon, and put it into a stewpan with half a dozen mushrooms chopped small, a handful of parsley, a small sprig of thyme, three or four shallots, all chopped, and a little pepper and salt. Stir this mixture over a gentle fire for five minutes, then bind it together with the well-beaten yolks of three eggs. Fill the tomatoes with this stuffing, set them side by side in a saute-pan, and pour in salad-oil to the height of a quarter of an inch. Sprinkle bread-raspings lightly over the tomatoes, and place them on a brisk fire, holding a red-hot shovel over them, or bake them in a quick oven. Serve on a hot dish, and pour some good brown sauce round them. Time to fry the tomatoes, from ten to fifteen minutes. Probable cost, tomatoes, 2d. to 6d. per pound. Sufficient for six or seven persons.