These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• 8 or 10 tomatoes
• pepper and salt to taste
• 2 oz (57 g) of butter
• bread crumbs

Method: Take off the stalks from the tomatoes; cut them into thick slices, and put them into a deep baking-dish. Add a plentiful seasoning of pepper and salt, and butter in the above proportion. Cover the whole with bread crumbs; drop over these a little clarified butter. Bake in a moderate oven from 20 minutes to ½ hour, and serve very hot. This vegetable, dressed as above, is an exceedingly nice accompaniment to all kinds of roast meat. The tomatoes, instead of being cut in slices, may be baked whole; but they will take rather longer time to cook.

This recipe is in the public domain and may be used freely.

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