Rump of Beef, Greek Style

Prepare and cook a piece of beef as explained for a la Careme (No. 1338); glaze and place around it a garnishing of tomatoes, Greek style, prepared as explained below; serve at the same time the braise stock, strained, skimmed and reduced.

Stuffed Tomatoes, Greek Style.—Chop very fine one pound of lean beef, veal or lamb with two ounces of beef suet; bake two large onions till quite brown, chop them up with the meat, adding pepper, salt and a little water; cook the whole in a deep pan for two hours, then add a little butter and a lump of sugar, and continue cooking until quite dry, stirring it occasionally. Cut a piece off the top of some tomatoes, scoop out the centers, fill with the preparation, put back the covers, and rub them over with a little flour and powdered sugar. Place the tomatoes in a pan with small bits of butter spread over each. Pass the insides removed from the tomatoes through a sieve, add to this a little butter and a tablespoonful of oil, pour this into the pan, and bake the tomatoes slowly; they must be slightly browned when done. This same meat dressing can be utilized for stuffing cabbages or egg-plant.