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Tomatoes for Garnishing

Put six or eight large tomatoes at the bottom of a saucepan, laying them flat and not one on top of the other, pouring over enough gravy to cover them. Cook slowly for about twenty-five minutes, turning so as to leave them equally done, but not to injure them. Thicken the liquor with a little butter rolled in flour, season with a little cayenne and salt, boil up once, remove the pan from the fire, take out the tomatoes, and they are then ready for use.