|The Foods of England | Cookbooks | Diary | Index | Magic Menu ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Tomatoes baked whole, or, in Mrs.B's receipt, cut and sprinkled with breadcrumbs.
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
1158. INGREDIENTS: 8 or 10 tomatoes, pepper and salt to taste, 2 oz. of butter, bread crumbs.
Mode: Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish; add a plentiful seasoning of pepper and salt, and butter in the above proportion; cover the whole with bread crumbs; drop over these a little clarified butter; bake in a moderate oven from 20 minutes to½ hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather longer time to cook.
Time: 20 minutes to½ hour.
Average cost: in full season, 9d. per basket.
Sufficient: for 5 or 6 persons.
Seasonable: in August, September, and October; but may be had, forced, much earlier.
Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016