Tomatoes Stuffed with Meat or Fish Recipe ingredients

To prepare this Tomatoes Stuffed with Meat or Fish Recipe, first a very nice dish for a luncheon, or Sunday evening or informal supper, is to fill tomatoes with a force-meat made with cold ham and mushrooms. For 1 dozen nice firm tomatoes, scalded and peeled, take 1 small cupful of finely minced ham, the same amount of chopped mushrooms, and half of fine bread crumbs. Mix with it the juice and pulp scooped from the centre of the tomatoes, season with salt and pepper, a dash of cayenne, 1 tablespoonful of finely minced parsley, and 2 tablespoonfuls of melted butter. Mix all thoroughly and fill the tomatoes. Bake twenty minutes in a hot oven, basting the top occasionally with melted butter. Serve hot.

Cold chicken or veal, or any nice cold meat may be used with or substituted for the ham. Or use any nice cold fish like bluefish or whitefish. For a lunch dish they may be chilled after baking, and served with mayonnaise dressing on top.