6 medium or big size tomatoes ripe
1 cup of cooked liver- beef , or calf, or pork, or chicken
3 cooked carrots
2 stalks of celery
1 head of lettuce- Iceberg works fine
1/ 2 cup of mayonnaise
1 cup of boiled salad dressing
Take the big well round tomatoes, peel them aftr you have scalded them with the hot water and scoop out centers of your ripe tomatoes. Take equal parts of the boiled or cooked in a deep skillet liver and carrots. The best they are if fried in the fat drippings. Put the liver and the fried carrots through the food chopper, and add one cup diced celery into the chopper. Mix well, add a pinch of salt and a pinch of black pepper. Mix well and stuff the tomatoes. Place on the crisp and big fresh lettuce leaf, and serve with mayonnaise. For young children is better to use the boiled salad dressing instead of mayonnaise. Our McGregor side aunt especially loved to serve the liver prepared this way.
TRADITIONAL WINTER SALAD OF THE STATE OF IOWA. THE TOMATOES FARCI IS A VERY TRADITIONAL AMERICAN WINTER SEASON VEGETABLE. ESPECIALLY IN LATE AUTUMN AND WINTER SEASON, WHEN THE FRESH TOMATO IS ONE OF THE MAIN FRESH STAPLE VEGETABLES OF FAMILY, AVAILABLE IN THE UNITED STATES OF AMERICA FOR MORE THAN HUNDRED OF YEARS.
THIS IS TRADITIONAL RECIPE OF THE GRAND AMERICAN CUISINE.-HISTORICAL RECIPE WHICH DATES 1800DS. THE LIVER, PREPARED WITH CARROTS WAS CONSIDERED AS THE SAFE AND SCROMPTUOUS WINTER DISH, SUITABLE AND ALLOWED FOR THE LITTLE CHILDREN AND TODDLERS, IF NO HARSH SPICES WERE USED.