Slice firm, ripe tomatoes; roll in flour and fry in equal parts of
lard and butter until brown on both sides. Remove several slices to a
platter, stir those remaining with flour and small lumps of butter:
then thicken with milk and season to taste.
Sop with bread or toast.
EDITOR’S NOTE:—This is good. But in the interest of the
culinary art it should be stated that the flour, and not the
milk, is the thickening agent.
Try it—you’ll thank the author of “tomato sop.”