Home › The World's Kitchen › Tomatoes, Carolina

Tomatoes, Carolina

Neatly wipe six even, medium, fresh red tomatoes. Cut off a piece from the top of each as a cover, scoop out the interior, and place the scooped-out meat in the demi-glace pot. Season the inside of tomatoes with a half teaspoon salt, two saltspoons pepper, three saltspoons sugar, and keep on a plate until required.

Place two ounces of raw Carolina rice in a small saucepan, add one ounce finely chopped, lean, raw ham, a teaspoon finely chopped onion, and moisten with three gills white broth. Season with three saltspoons salt and two saltspoons white pepper, lightly mix, cover the pan, boil for ten minutes, then set in the oven for forty-five minutes. Remove, add an ounce butter and two tablespoons grated Parmesan cheese. Mix well and with this preparation fill up the six scooped tomatoes. Cover them, arrange on a tin, lightly baste the surface with a little melted butter, set in the oven for fifteen minutes, remove, dress on a dish and serve.