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Updated: May 23, 2025
You may hash mutton or veal in the same manner, adding sliced carrots, turnips, potatoes, or any vegetables you please. Tomatas are an improvement. To hash cold meat is an economical way of using it; but there is little or no nutriment in it after being twice cooked, and the natural flavour is much impaired by the process.
On the following morning, boil separately, carrots, turnips, onions, celery, and whatever other vegetables you intend to thicken the soup with. Tomatas will greatly improve it. Prepare them by taking off the skin, cutting them into small pieces, and stewing them in their own juice till they are entirely dissolved.
Set them in the oven till they are soft, and serve them up, without any other sauce. The fruit of the purple egg plant is eaten, prepared in the same manner. TOMATA SAUCE. For hot or cold meats put tomatas, when perfectly ripe, into an earthen jar.
Secure them well with corks dipped in melted rosin, and leather caps tied over them. The longer catchup is boiled, the better it will keep. You may add cayenne and nutmeg to the spices. The bottles should be quite small, as it soon spoils after being opened. Gather the tomatas on a dry day, and when quite ripe. Peel them, and cut them into quarters.
It may be improved by boiling a little ginger with the other ingredients. To each pound of tomatas, allow the grated peel of a lemon and six fresh peach-leaves. Boil them slowly till they are all to pieces; then squeeze and strain them through a bag. To each pint of liquid allow a pound of loaf-sugar, and the juice of one lemon. Boil them together half an hour, or till they become a thick jelly.
Beat and flatten them. Season them with pepper and salt, and put them into a stew-pan, with barely sufficient water to cover them, and some sliced carrots, turnips, onions, potatoes, and a bunch of sweet herbs, or a few tomatas. Let the whole stew slowly about three hours, or till every thing is tender. Keep the pan closely covered, except when you are skimming it.
The brown and Egyptian coss are sown in August, and commonly stand the winter; and in the spring are fit for use. LOVE-APPLE. Solanum Lycopersicum. The Portuguese and Spaniards are so very fond of this fruit, that there is not a soup or gravy but what this makes an ingredient in; and it is deemed cooling and nutritive. It is also called Tomatas, or Tomatoes.
Add some slices of carrots, and a little salt. Stew it slowly three hours. Then put in small onions, small turnips, tomatas or tomata catchup, and shred or powdered sweet marjoram to your taste, and let it stew three hours longer. A large leg will require from first to last from six hours and a half to seven hours stewing.
Lay the meat and vegetables upon it, and pour over them the gravy. Tomatas will be found an improvement. If green peas, or Lima beans are in season, you may boil them, and put them to the hashed mutton; leaving out the other vegetables, or serving them up separately. Butter a deep dish or mould, and line it with potatoes mashed with milk or putter, and seasoned with pepper and salt.
Put all these ingredients into a pot; cover them with boiling water, and let them stew slowly for an hour. Then add three quarts of hot water, and increase the heat so as to make the soup boil. Skim it well, and stir it frequently with a wooden or silver spoon. Boil it till the tomatas are all to pieces, and the ochras entirely dissolved.
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