| Take ten medium-sized fresh
tomatoes and cut them in two crosswise.
Put a layer of these into
a baking-dish with the liquid side touching the bottom of the dish.
Now put another layer with
the liquid side up,
sprinkle on salt and pepper.
Break the raw vermicelli
the length of the baking dish and put a layer of it on top of the tomatoes.
Now add another layer of
the tomatoes, with the skin side touching the vermicelli, a second layer
with the liquid side up, salt and pepper, and another layer of the raw
vermicelli, and so on, the top layer being of tomatoes with their liquid
side touching the vermicelli.
Heat three or four tablespoons
of good lard (or butter), and when the lard boils pour it over the tomatoes
and vermicelli; then put the dish into
the oven and cook until
the vermicelli is thoroughly done.
After cooling a little while,
turn it out into a platter.
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