Curried Tomatoes With Okra Recipe

Instructions

1. Scald and peel half a dozen medium-sized tomatoes; cut them in halves across, scoop out the seeds, then cut them in small pieces and stew for ten minutes with 1 tablespoon of butter, 1 teaspoon of curry powder, 1 teaspoon of salt, and 1 tablespoon of chopped onion.
2. Put a layer of okra in a baking-dish with a cover; over it put a layer of the seasoned tomatoes, sprinkle over it a few fine bread crumbs, and strew plentiful bits of butter over the crumbs.
3. Put another layer of okra, tomato, and crumbs until the dish is full.
4. Have a rather thick layer of crumbs on the top.
5. Distribute bits of butter well over the top, and bake half an hour in a rather quick oven.
6. Uncover the dish for the last ten minutes and let the top brown nicely.
7. Take it out of the oven and scatter thickly over the top mixed nuts chopped fine.
8. While the dish has been cooking make a sauce by rubbing together 1 tablespoon of butter and 1 of flour; add 1 cup of boiling water, and cook until smooth and thick; and the juice of 1/2 lemon, 1/2 teaspoon of salt, and a dash of cayenne.
9. Strain the sauce over the top of the tomatoes and okra, and serve in the same dish with boiled rice.