Thursday, May 26, 2011


1 dozen tomatoes. 1½ ounces butter. ½ teaspoon salt. ¼ teaspoon pepper.

Scald the tomatoes by pouring boiling water over them, then place in cold water for half a minute. Remove the skins, which will now come off quite easily, slice the tomatoes into about four pieces with a very sharp knife. Have ready a stewpan in which the butter has been dissolved, place the tomatoes in it, add the seasoning, and stew gently for about twenty minutes, stirring frequently.

Note.--When strained, this constitutes a very choice sauce, and it may be slightly thickened.

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