Method.—Take out the stalks of the tomatoes, put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, OCCASIONALLY carefully turning them, that they may be equally done. Thicken the gravy with a little butter and flour worked together on a plate, let it boil for 10 minutes after the thickening is added, then serve.
Time.—From 20 to 25 minutes. Average Cost, from 4d. per lb. Sufficient for 4 persons. Seasonable, all the year.
Analysis of the Tomato.—The fruit of the love-apple is the only part used as an esculent, and it has been found to contain a particular acid, a volatile oil, a brown very fragrant extract of resinous matter, a vegeto-mineral matter, mucho-saccharine, some salts and, in all probability, an alkaloid. The whole plant has a disagreeable odour, and its juice, subjected to the action of the fire, emits a vapour so powerful as to cause vertigo.
1617.—TOMATOES, STUFFED. (Fr.—Tomates Farcies au Gratin.)
Ingredients.—6 medium-sized tomatoes, 6 croûtons of fried or toasted bread, 1 heaped tablespoonful of finely-chopped lean cooked ham, ½ a tablespoonful of breadcrumbs, 1 small teaspoonful of grated cheese preferably Parmesan, 1 teaspoonful of finely-chopped mushrooms, ½ a teaspoonful of finely-chopped parsley, 1 very small onion finely-chopped, ½ an oz. of butter, 1 tablespoonful of brown sauce (about), browned breadcrumbs, salt and pepper.
Method.—Remove the stalks of the tomatoes, and scoop out a little of the pulp. Mix together all the above ingredients, except the brown sauce and browned breadcrumbs, in a small stewpan over the fire, adding gradually sufficient brown sauce to slightly moisten the whole. Season to taste, fill the tomatoes with the preparation, sprinkle on the top of each a few browned breadcrumbs, and bake them in a moderate oven for about 15 minutes. Serve on the croûtes, which should be round, and slightly larger than the tomatoes.
Time.—Altogether, about ½ an hour. Average Cost, 1s. 3d. to 1s. 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
1618.—TOMATOES, STUFFED, WITH MUSHROOMS. (Fr.—Tomates Farcies aux Champignons.)
Ingredients.—6 medium-sized tomatoes, 2 tablespoonfuls of finely-chopped mushrooms, 1 tablespoonful of breadcrumbs, ¼ of a teaspoonful of finely-chopped parsley, 1 very small onion finely-chopped, 6 croûtons of fried or toasted bread, browned breadcrumbs, 1 oz. of butter, salt and pepper.
Method.—Remove the stalks of the tomatoes, and scoop out a little of the pulp. Melt the butter in a small stewpan, add to it all the ingredients except the browned breadcrumbs, and stir over the fire until thoroughly mixed. Fill the tomatoes with the preparation, sprinkle