TO-DAY’S RECIPE
STUFFED TOMATOES. Ingredients: Take 6 large tomatoes, 6oz. of cooked fish, 2oz. of buttvr, loz. of grated cheese, quarter pint of white sauce, salt and pepper. Method: Cut a slice off the top of each tomato and scoop out the centre, leaving a firm case. Bub the pulp through a sieve, mix with It any boiled fish freed from skin and bone, and pound ‘well with loz. of butter. Add the sauce and cheese, and season with salt and pepper. Fill the tomato cases and put on the tops. Bake in a buttered baking-dish, put a piece of butter on top of each, and serve on mashed potatoes.
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Bibliographic details
Hawke's Bay Tribune, Volume XXVI, Issue 111, 23 April 1936, Page 15
Word Count
110TO-DAY’S RECIPE Hawke's Bay Tribune, Volume XXVI, Issue 111, 23 April 1936, Page 15
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