Baked Tomatoes With Liver Stuffing - cooking recipe

Ingredients

8 ripe tomatoes
2 Tbsp. bacon fat
1 small onion, cooked
1/2 lb. chicken livers, cooked
1/2 c. dry bread crumbs
6 medium size mushrooms
1 tsp. chopped parsley
2 or 3 drops lemon juice
1 tsp. salt
1/4 tsp. pepper

Preparation

Cut thick slice from stem end of each tomato (save the top). Scoop out pulp.
Turn upside-down and drain.
Heat fat; add chopped liver and onion previously cooked and brown slightly.
Add bread crumbs, chopped mushrooms and seasoning.
Add enough of tomato pulp to moisten.
Fill tomatoes with mixture.
Cover with top slices and bake in oven for 30 minutes at 350\u00b0.
Serves 8.