1 dozen tomatoes
1.5 oz. butter
1 gill milk
1/2 oz flour
8 oz rice
1 dessertspoon curry powder
Mince the onion and apple finely, and fry in the butter till a good colour; sprinkle over it the curry power and flour, and mix well.
Pour in the milk and stir until it boils; slice the tomatoes and put them in and simmer very gently for half an hour.
Season with salt, dish carefully and serve either in a border of rice, or with rice moulds on a separate dish.