Tomato Curry

From The Bestway Book (1914-18)

Take four ounces of rice, on tbsp milk, one tbsp curry powder, 1 gill of stock, one hard-boiled egg, an ounce and a half of butter, one tomato, two shallots. Put on a stewpan and melt the fat, adding shallots, peeled and cut small. When golden brown, stir in the curry powder and cook five minutes longer. Now add the rice, which has been washed and drained, the stock, and the milk, blending all carefully together. Next stir in the tomato, peeled and cut into dice, with grated nutmeg, salt and pepper. Stir gently, and let simmer until the rice is quite tender. Serve with slices of hard-boiled egg.

Kind of a risotto, really. I'd use about four tomatoes, and core them - or open a tin! Here's a book all about tomatoes: