Butter a baking-dish, put a layer of tomatoes at the bottom, cover lightly with breadcrumbs, sprinkle with salt and pepper, and place slices of meat on the top. Repeat until all is used, so constructed so the tomato forms the last layer, and pour in the gravy. Sprinkle the surface thickly with brown breadcrumbs, place a few bits of butter on the top, bake in a moderate oven for about ½ an hour, and serve.
Time.—About half an hour. Average Cost, 9d. Sufficient for 3 or 4 persons. Seasonable at any time.
2881.—OMELET PLAIN. (Fr.—Omelette Naturel.)
Ingredients.—4 eggs, 2 tablespoonfuls of cream or milk, 1½ ozs. of butter, salt and pepper.
Method.—Beat the eggs just long enough to mix the yolks and whites well together, and add the cream and seasoning. Melt the butter in an omelet pan, and remove the scum as it rises. Pour in the mixture, stir with a fork until the eggs begin to set, then fold the sides towards the middle in an oblong form; or draw the mixture towards the handle of the pan, thus forming a half-moon shape. Turn over on to a hot dish, and serve quickly.
Time.—5 minutes. Average Cost, from 8d. to 10d. Sufficient for 2 persons. Seasonable at any time.
Note.—Minced cooked ham, tongue, chicken, meat or fish may be mixed with the eggs, or if raw, fried in the butter before putting in the eggs. Such additions as sliced tomatoes, kidneys, etc., are folded inside the omelet when it is partially or completely cooked.
2882.—OMELET WITH HERBS. (Fr.—Omelette aux Fines Herbes.)
Ingredients.—4 eggs, 3 tablespoonfuls of cream or milk, ½ a teaspoonful of finely-chopped parsley, ⅛ of a teaspoonful of finely-chopped shallot or onion, a pinch of mixed herbs, salt and pepper, 1½ ozs. of butter.
Method.—Beat the eggs until light, add the cream or milk, parsley, shallot and herbs, and season with salt and pepper. Melt the butter in an omelet pan, pour in the mixture, stir with a fork until the eggs are on the point of setting, then, with a spoon, draw it quickly towards the handle of the pan in the shape of a crescent. Turn over on to a hot dish, and serve as quickly as possible.
Time.—5 minutes. Average Cost, 8d. to 10d. Sufficient for 2 persons. Seasonable at any time,
2883.—PAPRIKA KEDGEREE. (Kedgeree, Paprika.) (See. No. 2873.)
2884—POLENTA. (See Italian Cookery.)
