Tomatoes, Stuffed
INGREDI- ENTS for dish for 6 persons. -6 tomatoes of fair and even size, about 2 oz. of good forcemeat, 2 dessertspoonfuls of salad oil. AVER- AGE COST, 1s. 4d.
Plunge the tomatoes for one minute in boiling water, take them out, remove the thin skin and season with pepper and salt.
Cut off a round piece at the stalk end, and with an egg-spoon, scoop out the pips.
STUFFED TOMATOES.
Fill up the space with the forcemeat, and spread the remainder thinly over the tomatoes. Over the forcemeat scatter fine raspings, and fry in the oil for about 8 minutes, or bake for 12, and brown with a salamander.
TIME. -8 to 12 minutes.
SEASONABLE in autumn TONGUE, BOILED.