Stewed Tomatoes (II)

Ingredients

• 8 tomatoes, about 1/2 pint of good gravy
• thickening of butter and flour
• cayenne and salt to taste

Instructions

1. Take out the stalks of the tomatoes;
2. put them into a wide stewpan, pour over them the above proportion of good brown gravy, and stew gently until they are tender, occasionally _carefully_ turning them, that they may be equally done.
3. Thicken the gravy with a little butter and flour worked together on a plate;
4. let it just boil up after the thickening is added, and serve.
5. If it be at hand, these should be served on a silver or plated vegetable-dish.