Tomatoes En Salade

These are now often served in England in the American fashion, merely sliced, and dressed like cucumbers, with salt, pepper, oil, and vinegar. For various other American modes of preparing them for . table, see tomata dumplings, Chapter XVII (Boiled Puddings).

Roast Tomatoes

To serve with roast leg, loin, or shoulder of mutton. Select them nearly of the same size, take off the stalks, and roast them gently in a Dutch oven, or if more convenient, place them at the edge of the dripping-pan, taking care that no fat from the joint shall fall upon them, and keeping them turned that they may be equally done. From ten to fourteen minutes will roast them.

Stewed Tomatoes

Arrange them in a single layer, and pour to them as much gravy as will reach to half their height; stew them very softly until the under sides are done, then turn, and finish stewing them. Thicken the gravy with a little arrow-root and cream, or with flour and butter, and serve it round them.

Forced Tomatoes. (English Receipt.)

Cut the stems quite close, slice off the tops of eight fine tomatoes, and scoop out the insides; press the pulp through a sieve, and mix with it one ounce of fine crumbs of bread, one of butter, broken very small, some pepper, or cayenne, and salt. Fill the tomatoes with the mixture, and bake them ten minutes in a moderate oven; serve them with brown gravy in the dish. A few small mushrooms, stewed tender in a little butter, then minced and added to the tomata pulp, will very much improve this receipt.

Baked 10 minutes.

Forced Tomatoes

(French Receipt.) Let the tomatoes he well shaped and of equal size; divide them nearly in the middle, leaving the blossom-side the largest, as this only is to be used; empty them carefully of their seeds and juice, and fill them with the following ingredients, which must previously be stewed tender in butter, but without being allowed to brown: minced mushrooms and shalots, with a moderate proportion of parsley, some lean of ham chopped small, a seasoning of cayenne, and a little fine salt, if needed; let them cool, then mix with them about a third as much of fine crumbs of bread, and two yolks of eggs; fill the tomatoes, cover them with fine crumbs, moisten them with clarified butter, and bake them in a brisk oven until 15 they are well coloured. Serve them as a garnish to stewed rump or sirloin of beef, or to a boned and forced leg of mutton.

Minced lean of ham, 2 ozs.; mushrooms, 2 ozs.; bread-crumbs, 2 ozs.; shalots, 4 to 8; parsley, full teaspoonful; cayenne, quarter salt-spoonful; little salt, if needed; butter, 2 ozs.; yolks of eggs, 2 to 3: baked, 10 to 20 minutes.


The French pound the whole of these ingredients with a bit of garlic, before they fill the tomatoes with them, but this is not absolutely necessary, and the garlic, if added at all, should be parboiled first, as its strong flavour, combined with that of the eschalots, would scarcely suit the general taste. When the lean of a dressed ham is at hand, only the herbs and vegetables will need to be stewed in the butter; this should be mixed with them into the forcemeat, which an intelligent cook will vary in many ways.

Puree Of Tomatoes

Divide a dozen fine ripe tomatoes, squeeze out the seeds, and take off the stalks; put them with one small mild onion (or more, if liked), and about half a pint of very good gravy, into a well-tinned stewpan or saucepan, and simmer them for nearly or quite an hour; a couple of bay-leaves, some cayenne, and as much salt as the dish may require should be added when they begin to boil. Press them through a sieve, heat them again, and stir to them a quarter-pint of good cream, previously mixed and boiled for five minutes with a teaspoonful of flour. This puree is to be served with calf's head, veal cutlets, boiled knuckle of veal, calf's brains, or beef palates. For pork, beef, geese, and other brown meats, the tomatoes should be reduced to a proper consistency in rich and highly-flavoured brown gravy, or Spanish sauce.