Stuffed Tomatoes

Cut off a transverse slice from the stem end of the tomato; scrape out

the inside pulp and stuff it with mashed potatoes, bread crumbs, parsley

and onions, or with any force meat, fish, or poultry well seasoned with

butter, pepper and salt, moistened with a little stock or cream and the

yolk of an egg added to bind it, bake. Or, scoop out the seeds, place

the tomatoes in a saucepan containing a gill of salad oil; next chop

about half a bottle of mushrooms, a handful of parsley and four

shallots, put them into a stewpan with two ounces of scraped bacon or

ham, season with pepper, salt, a little chopped thyme and fry five

minutes, when add the yolks of three eggs. Fill the tomatoes with this

mixture, sprinkle with bread crumbs and bake until brown.