Home › Vegetables › Dredged Tomatoes

Dredged Tomatoes

Choose smooth, solid tomatoes, the little end ripe. Cut into slices an eighth of an inch thick, dust with salt and pepper. Beat an egg in a saucer, add a tablespoonful of boiling water. Dip each slice in egg, then in bread crumbs. When ready to serve the tomatoes put two or three tablespoonfuls of lard or drippings in a frying-pan,