Stuffed Tomato Salads

Preparation info

  • 6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 large firm tomatoes
  • crisp lettuce leaves


Cut off the tops of the tomatoes, take out the centres and the pulp. Use a little of the pulp with the stuffing. Mix the chosen stuffing and fill the tomatoes. Put back the tops. Garnish with tiny sprigs of parsley or with a suitable ingredient of the filling. Dish on crisp lettuce leaves on individual dishes or plates.