Devilled Tomatoes (Two portions)
These devilled tomatoes offer a delightful blend of savory and tangy flavors, perfect for a light lunch or side dish. The tomatoes are browned to perfection and then coated in a rich, creamy sauce infused with mustard and vinegar. This classic recipe from 1900 provides a satisfying and flavorful experience.
Ingredients
- 2 medium Tomatoes
- 2 tablespoons All-purpose flour
- 1 tablespoon Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1/8 teaspoon Salt
- 1 tablespoon Butter
- 1 tablespoon Granulated sugar
- 1 tablespoon Water
- 1/2 teaspoon Yellow mustard
- 1/8 teaspoon Salt
- 1/8 teaspoon Paprika
- 1 large Hard-boiled egg, finely chopped
- 1/2 teaspoon All-purpose flour
- 2 tablespoons White vinegar
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Instructions
- 1Peel the tomatoes. Cut them in half and sprinkle the cut sides with 2 tablespoons of flour.
- 2Place the butter (or vegetable shortening) in a frying pan over medium heat. When hot, add the floured tomato halves. Brown nicely on both sides, about 5 minutes per side, and sprinkle with 1/8 teaspoon of salt.
- 3Place the butter in a pan. Add the sugar, mustard, salt, paprika, chopped egg, and flour. Mix well. Add the vinegar and water.
- 4Place the browned tomatoes on a hot platter. Heat the sauce, allow to boil for one minute, and then pour over the tomatoes. If the sauce seems too thick, add a little more water.
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