Stuffed Tomatoes (Second Recipe)

Original Instructions

1. 1

   Cut a slice from the stem of each and scoop out the soft pulp

2. 2

   Mince one small onion and fry it slightly

3. 3

   Add a gill of hot water, the tomato pulp and two ounces of cold veal or chicken chopped fine

4. 4

   Simmer slowly and season with salt and pepper

5. 5

   Stir into the pan cracker dust or bread crumbs enough to absorb the moisture

6. 6

   Take off from the fire and let it cool

7. 7

   Stuff the tomatoes with this mass

8. 8

   Sprinkle dry crumbs over the top

9. 9

   Add a small piece of butter to the top of each and bake until slightly browned on top