No. 155 Tomatoes
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.