Country Fried Tomatoes Recipe
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
6 large tomatoes
3 tbsp flour
1 1/2 tsp salt
1/4 tsp pepper
1/4 cp butter or margerine
10 small toast strips
1 1/2 cps milk
1 1/2 tsp sugar
2 tbsp ground cooked beef
1 1/2 tsp prepared mustard
1 - Cut stem end from tomatoes.
2 - Cut tomatoes in thick slices crosswise.
3 - Combine 1 tbsp flour with half of salt and pepper; dredge slices.
4 - Saute in butter or margerine until golden on both sides.
5 - Remove all but 2 slices to hot toast-covered platter.
6 - Mash remaining 2 slices into skillet juices.
7 - Stir remaining 2 tbsp flour into them.
8 - Add milk, stirring well.
9 - Add remaining 3/4 tsp salt, the sugar, ground meat, and mustard.
10 - Stir and cook until boiling and slightly thickened.
11 - Pour over tomatoes and toast.
12 - Serve at once. Makes 5 or 6 servings.
When frost threatens the last tomatoes in the garden, we do some of the
green ones this way.