Scrape out the inside of eight tomatoes, drain, rub them through a sieve; add one ounce of bread-crumbs, the same of butter, salt, and a very little cayenne. Put this back into the skins and bake for ten minutes. Serve with a cullis sauce round them.

Tomates Farcies

Take the pips out, and fill the tomatoes with sausage-meat mixed with a very little bit of garlic, some parsley, tarragon, and small onions minced fine; put them into a "tourte" or silver soufflepan, cover them with breadcrumbs, and bake. Just as you send them up, which you must do in the dish they were cooked in, squeeze over some lemon-juice.

Tomatoes Au Jus

Stew the tomatoes whole in some good gravy, drain them on a sieve, and pour over them a little gravy reduced to a half glaze, and a teaspoonful of vinegar in it quite hot.

Tomatoes Stewed

Stew them in a little fresh butter till quite tender, and squeeze a little lemon-juice over them before serving. Tomatoes are also excellent roasted in the Dutch oven, with only a few little bits of butter to prevent their sticking to the pan. About twenty minutes will cook them.