Potted Ham and Tomatoes

Take ½ lb. of cold ham, 4 large tomatoes, 2 oz. butter, 2 eggs, and seasoning.
Skin and cut up the tomatoes, stew with the butter until tender. Mince ham very finely, add to other ingredients, and boil a few minutes. Beat up eggs, add gradually into the paste, keep boiling, and stir until it thickens. Season with pepper and salt, and pot in the usual way. If covered with mutton dripping it will keep several weeks.