Tomatoes
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Method
- 1/2 gill Stock Bread Crumbs--1d.
- Mince up the meat, or any remains of cold hash or mince will do.
- If there is any cold macaroni it can be used;
- if not, boil some by directions given, and slice up the tomatoes.
- Butter a dish in which it can be cooked and served.
- Place at the bottom a layer of meat, then one of macaroni, then one of tomatoes, season with pepper and salt, and continue this in layers until all the materials are used up.
- Sprinkle a few bread crumbs on the top, put into the oven, and bake for half an hour.
- Serve hot.