Tomatoes Baked

Remove the skins by plunging the tomatoes into boiling water; cut each one across in two, press out the seeds and lay them in a large frying pan with melted butter; season and reduce all their moisture. Range them in a buttered baking dish, the round parts on the bottom and scatter over cooked fine herbs, composed of shallot fried in butter with chopped mushrooms, chopped ham, parsley and bread-crumbs; pour butter or oil over and bake for fifteen minutes in a slack oven.