Take three or four large ripe tomatoes and boil them. Lay them on a
sieve to drain until wanted, and then pass them through a fine hair
sieve. Put them in a stew-pan and stir until all the liquid is
evaporated. Then add a small piece of butter and three or four raw
eggs, stirring them quickly with the tomatoes. When the eggs are
cooked, turn all out into a dish and serve hot.