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Pepper and Salt (One tablespoonful)

One tablespoonful of Bread-crumbs.

Cut the centre from the tomatoes, and, without breaking them, squeeze the juice or water out; season each one with a little pepper and salt. Put all the chopped ingredients into a sauté-pan, and stir over the fire, with the butter, until they are cooked, but not burnt; then add the brown sauce, the bread-crumbs, the nutmeg, and a little seasoning. Fill each tomato with the mixture, and sprinkle over each a little browned crumbs, in which has been mixed the Parmesan cheese.

About ten minutes in a moderate oven will suffice to cook them; they should be quite tender, but not broken.