Tomato Stewed Beef
Take large ripe tomatos, and scald them, to make the skins peel off easily. Pare, quarter them, and sprinkle them with a little salt and pepper. Lay in a stew-pan some thin tender beef-steaks, lamb, mutton-chops, or cutlets of fresh pork. Bury the meat in the tomatos, and add some bits of fresh butter rolled in flour and a little sugar to take off the extreme acid of the tomatos; also, an onion or two, very finely minced. Let the whole cook slowly till the meat is thoroughly done, and the tomatos dissolved to a pulp. Send it to table all on the same dish.
A rabbit or chicken, (cut apart as for carving,) is very good stewed with tomatos. Freshly killed venison is excellent for this stew.
Many persons mix grated bread with tomato stew. We think it weakens the taste—a thing not desirable in any cooking.
This stew must not have a drop of water in it; the tomatos will give out sufficient liquid to cook the meat. There is not a more wholesome dish.