Tomato toast

Last night I shared a menu from Modern Practical Cookery, published in 1930. It was for a July dinner, and as a savoury at the end of the meal they suggested tomato toast. I had forgotten tomato toast needed a recipe, I just thought it was fried or grilled tomatoes on toast but no! Here is the recipe for the dinner party:

Tomato toast

  • 6 slices of tomato – I guess beef tomatoes
  • 2 oz cheese
  • 6 rounds of bread, cut to the size of the tomato slices
  • 2 oz streaky bacon, rind removed, diced and fried until crispy
  • butter
  • parsley
  • salt and pepper
  1. put the slices of tomato in the oven to heat through – I guess you should oil the tray otherwise they will stick!
  2. toast the bread  under the grill on one side then butter the untoasted side
  3. put the tomatoes on the buttered side of the toast, sprinkle with cheese and bacon
  4. place under grill then sprinkle with parsley and serve

In case that isn’t fancy enough for your guests, there is another recipe:

Tomato toast

  • 3 large tomatoes
  • 6 rashers of streaky bacon, rind removed
  • 1 egg beaten
  • 1 level tsp finely minced onion
  • 6 oblongs of hot buttered toast
  • chopped parsley
  1. cut six slices of tomato and put aside
  2. skin the remaining tomato and mash to a pulp
  3. cut three of the rashers in half crosswise and roll up into six rolls and thread onto a skewer
  4. mince or finely chop the remaining three rashers
  5. put the slices of tomato and bacon rolls in the oven and bae until the tomato is soft and the bacon cooked
  6. fry the minced bacon for one minute then add the tomato pulp and the onion
  7. fry for a few minutes until the onion is soft then take the pan from the heat
  8. stir in the beaten egg, then cook over a low heat until it thickens
  9. toast and butter the bread and spread the tomato mixture then sprinkle with the chopped parsley
  10. place a slice of tomato on each and top with a bacon roll

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