Tomato Stuffing

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 large ripe tomato
  • ½ sweet, red pepper or pimento
  • ½ clove


Scald, skin and chop the tomato. Remove the seeds from the pimento and chop it. Crush and chop the garlic. Mix the ingredients, using enough crumbs to absorb the juice of the tomato. Season to taste. Use with pigeon or other small birds.