Mutton Chops With Tomatos
Broil some mutton steaks in the above manner, and have ready some baked tomatos. When the steaks are dished, lay on each a large baked tomato with the face downward, or cover each steak with stewed tomato sauce. For baking, take fine ripe tomatos of the largest size. Cut out a piece from the stem end, and extract the seeds. Then stuff each tomato with grated bread-crumbs, butter, and minced sweet marjoram, or finely minced onion. If you have any cold veal or chicken, add a little of that to the stuffing, mincing it, of course. Bake them in a dish by themselves.
Or, you may send the steaks to table with a slice of fried egg-plant laid upon each; buttered, and sprinkled with bread-crumbs.