Tomato Fritters Recipe 1

Instructions

1. To a pint of canned or stewed tomatoes add a few sprigs of celery, a slice of onion, two cloves and six peppercorns; cook ten minutes, then rub through a seive.
2. Melt a fourth of a cup of butter, add a fourth of a cup of flour, gradually the tomatoes, stirring constantly, and seasoning of salt, pepper and sugar as needed.
3. Cook the mixture until quite thick, then remove from the fire and add an egg slightly beaten.
4. Pour into a buttered shallow tin and cool.
5. Turn onto a board dusted generously with cracker crumbs and cut into small squares or strips.
6. Roll each piece in crumbs, then in egg and again in crumbs.
7. Fry in deep fat.
8. Serve as a relish with eggs or as a garnish with veal or lamb chops.