Wash and dry the tomatoes, and cut in rather thick slices, without peeling. Cover with boiling water, and set on the back of the range, so that the water will keep hot, but will not boil. Keep there for 15 minutes, or until the tomatoes turn a pale golden color. Then drain, dip in flour, season with salt and pepper, and fry in hot pork fat or bacon drippings, and serve hot, arranging in little piles of two or three, and putting a piece of butter on each slice as dished.
These are good accompaniments to lamb chops, or veal croquettes.