Mrs Beetons Vegetables Revisited
Stewed Cucumbers
3 Large Cucumbers
285ml (½ pint) Good Brown Gravy
Flour
Butter
Cut the cucumbers lengthwise the size of the dish they are intended to be served in.
Remove the seeds and put them into boiling water with a little salt and let them simmer for 5 minutes.
Remove, place in another saucepan, add the gravy and let them boil over a medium to high heat until the cucumbers are tender.
Should these be bitter, add a lump of sugar.
Carefully dish them, skim the sauce, pour over the cucumbers and serve.
Time: Altogether, 20 minutes.
Sufficient: for 3 or 4 persons.
Seasonable in June, July and August.
STEWED CUCUMBERS
1114. INGREDIENTS - 3 large cucumbers, flour, butter, rather more than 1/2 pint of good brown gravy.
Mode - Cut the cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes; then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve.
Time - Altogether, 20 minutes.
Average cost, when cheapest, 1d. each.
Sufficient for 3 or 4 persons.
Seasonable in June, July, and August; but may be had, forced, from the beginning of March.
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