Escalloped Tomatoes

From an
1897
cook book
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.

Over the bottom of a deep Buttered dish
scatter a layer of Bread Crumbs,
then lay on a few slices of Tomatoes,
a little Hard Boiled Egg chopped fine,
some Pepper & Salt,
a few drops of Lemon,
and small pieces of Butter,
fill the dish in this way,
finishing with Bread Crumbs.
Bake for 15 minutes,
and garnish, when served, with Cress, if available.
Allow to 1 lb. of Tomatoes,
2 Hard Boiled Eggs,
1/4 lb. of Butter,
and the juice of 1 Lemon.
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