No. 574 — Stuffed Tomatoes
English historical translation of Molokhovets recipe No. 574 from the 1901 Russian cookbook, retaining original methods and measures.
Select twelve to eighteen large, firm, ripe tomatoes. The author rejects frozen or unripe tomatoes. Wash without peeling, cut off small caps and remove the seeds with a teaspoon.
Prepare the filling from ½ Russian pound of beef and ½ pound of kidney fat, or one pound of veal. Chop finely or pass through a meat grinder. Add one finely chopped baked onion, pepper and salt; optionally mix in boiled rice.
Stuff the tomatoes without packing too firmly, replace their caps, coat lightly in flour and fry in butter.
Transfer to a buttered sauté pan, pour over some more butter, cover and stew without adding liquid for about half an hour. When tender, pour over sour cream, bring to the boil once and serve.
If the tomatoes release too much juice, add one spoonful of finely crushed and sieved crust from a white roll and simmer for five more minutes.