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Baked Tomatoes

Choose six large tomatoes, cut slices off the stem ends and with your finger carefully scoop out the seeds. Mix together a half cup of finely chopped, cold boiled ham, twelve chopped mushroons, two heaping tablespoonfuls of stale bread crumbs, tablespoonful of chopped parsley, onehalf teaspoonful of salt, a dash of pepper, and a tablespoonful of butter. Fill the tomatoes with this mixture, heaping it in the centre. Sprinkle over the tomatoes with bread crumbs, place them in a baking-pan, baste with melted butter. Bake in a hot oven thirty-five minutes. When done, take them up carefully and serve on a flat dish.

These make a fine garnish for baked calves' heads.