Take large ripe tomatas; wipe them, and split them in half. Broil
them on a gridiron till brown, turning them when half done. Have
ready in a dish some butter seasoned with a little pepper. When
the tomatas are well broiled, put them into the dish, and press
each a little with the back of a spoon, so that the juice may run
into the butter and mix with it. This is to make the gravy. Send
them to table hot.
Tomatas are very good sliced, and fried in butter.