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Stuffed Tomatoes

Wipe four large tomatoes with a soft cloth, cut a small round off the top of each one with a sharp knife, and scoop out as much of the inside as can be removed without spilling the shape of the tomato. Mix with the scooped out center of the tomatoes about one-fourth pound of finely-minced ham, one teaspoonful of sugar, three small onions, chopping the latter very fine, a dessertspoonful of vinegar, a sprig of thyme and a seasoning of salt, cayenne and pepper. Put all these together into a small fryingpan over the fire, and stir the mixture until the liquid is somewhat reduced--about ten or fifteen minutes will be long enough. Then pass it through a fine sieve, and fill the emptied tomatoes with it. Bake them for a short time in a hot oven. Lay a small piece of butter on top of the mixture in each tomato when they are placed in the oven. Serve them very hot on the dish in which they were baked.