Broiled Tomatos
Take the very largest and ripest tomatos. Wash, but do not scald or peel them. Cut the tomatos half apart on four sides, extract the seeds, and fill each tomato with a nice forcemeat of stuffing, made of bread-crumbs, butter, minced veal or pork, mace, nutmeg, and sweet marjoram. Having stewed this stuffing in a sauce-pan, (moistening it with tomato juice, or gravy) fill all the tomatos with it, opening them out a little like the leaves of a tulip. Butter slightly a heated gridiron, and broil them on it. Or, they may be baked in an oven.
This is a dish for company, either at dinner or breakfast.