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Broiled Tomatoes

(Vaughan’s Vegetable Cook Book)

Turn hot boiling water on to the tomatoes to peel them, cut slices at

least three-quarters of an inch thick, and small tomatoes in halves,

rub a piece of fat pork on the gridiron, put on the tomatoes, and broil

on both sides, or dip in sweet oil and broil, or cover both sides with

cheese and broil, or slice the tomatoes with their skins on and broil,

and pour melted butter over them. In all cases season nicely with salt

and pepper, garnish with parsley or cress and serve hot on a hot dish.

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