Devilled Tomatoes

Preparation info

  • 5–6

    • Difficulty


    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 tomatoes
  • 2 oz. butter or margarine
  • yolks of 2


Peel and slice the tomatoes and cook them slowly in a saucepan with ½ oz. of the butter. Mix the rest of the butter with the hard-boiled egg yolks, stir in the salt, pepper, mustard, about 1 saltsp. of sugar and the vinegar. Lastly add the beaten eggs. Put the mixture into another small pan and s