Scald them; skin them; cut a hole in the top and put in it a little knob of butter in which you have worked a quarter saltspoonful of salt and a little pepper; set them in a dripping-pan; put in it butter the size of an egg, and two teaspoonfuls of flour kneaded in it; bake them till tender and brown, but not till they are all shrunken away; take them up and set the pan on the stove; stir the juice well, which the lump of butter and flour will have served to thicken; when smooth, put it to the tomatoes and serve.