eucum.ber Sauce. — Take thi-ee young
cucumbers, slice them rather thickly, and fry
them in a little butter till they arc lightly
browned. Dredge them with pepper, salt, and
grated nutmeg, and simmer them till tender in
as much good brown gra-vy as will cover them.
^VTiite sauce or melted butter may be substituted
for the gravy if these are more suitiible for the
dish with which the cucumber sauce is to be
served. Time, about a quarter of an hovu" to
simmer the cucumbers. Probable cost, small
cucumbers, 4d. etich. Sufficient, three young
cucumbers for one pint of sauce.
Cucumber Slice. — This machine is used
for cutting cucumbers into very thin slices. In
appearance it soniewhat resembles the Scotch
hands whicli are iLsed for shaping butter, with
a sharp steel blade running down the middle of
the hand. Before using it the cucumber should
be pared, then held in an upright position, and
worked briskly and rather sharply backwards
and forwards on the knife, so that' each move-
ment of the hand will take oif a slice of
cucumber. Probable cost, 2s. 6d.
eucum.ber Soup. — Cut the cucumbers
into slices, strew a little salt over them, and
place them between two plates to drain off the
juice. Put them into a saucepan, and cover
them with some good white stock. Simmer
them gently for forty minutes, then add as
much more stock as may be required, and a little
sorrel. Season with salt and cayenne, and
thicken the soup with ground rice or arrowroot.
When it boils, draw it from the fire for a minute
or two, and add a pint of milk mixed -sWth the
yolks of two eggs. The soup must not, of
course, boil after the eggs are added. Time,
about one hour. Probable cost. Is. 6d. per quart.
Allow one large cucumber for three pints of
soup, including half a pint of milk.
Cucumber, Stuffed. —Peel a large
cucumber. Kemo^'e a narrow piece from the
side, and scoop out the seeds with a tea-spoon.
Fill the cavity with nicely-flavoured forcemeat,
j replace the piece, and bind it round with strong
i white thread. Line the bottom of a saucepan
i with slices of meat and bacon, put the cucumber
tipon it, and then two or three more slices.
Cover the whole with nicely-flavoured stock,
I and if more A'egetables are desired, two or
thi-ee sliced carrots, turnips, and onions may be
added. Season with salt and pepper, and
[ simmer gently, until cucumber, meat, and veget-
I ables are sufficiently cooked. If the cucumber is
[ tender before the rest, it should be taken out,
j and kept hot. Thicken the gravy with a little
butter and flour, and pom- it over the cucumber.
Time, about one hour. Probable cost of cucum-
ber, 6d. or Is. Sufficient for four or five
persons.
Cucumber Vinegar.— Wipe as many ✪ Cucumber Vinegar
Page 433 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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eucum.ber Sauce. — Take thi-ee young
cucumbers, slice them rather thickly, and fry
them in a little butter till they arc lightly
browned. Dredge them with pepper, salt, and
grated nutmeg, and simmer them till tender in
as much good brown gra-vy as will cover them.
^VTiite sauce or melted butter may be substituted
for the gravy if these are more suitiible for the
dish with which the cucumber sauce is to be
served. Time, about a quarter of an hovu" to
simmer the cucumbers. Probable cost, small
cucumbers, 4d. etich. Sufficient, three young
cucumbers for one pint of sauce.
Cucumber Slice. — This machine is used
for cutting cucumbers into very thin slices. In
appearance it soniewhat resembles the Scotch
hands whicli are iLsed for shaping butter, with
a sharp steel blade running down the middle of
the hand. Before using it the cucumber should
be pared, then held in an upright position, and
worked briskly and rather sharply backwards
and forwards on the knife, so that' each move-
ment of the hand will take oif a slice of
cucumber. Probable cost, 2s. 6d.
eucum.ber Soup. — Cut the cucumbers
into slices, strew a little salt over them, and
place them between two plates to drain off the
juice. Put them into a saucepan, and cover
them with some good white stock. Simmer
them gently for forty minutes, then add as
much more stock as may be required, and a little
sorrel. Season with salt and cayenne, and
thicken the soup with ground rice or arrowroot.
When it boils, draw it from the fire for a minute
or two, and add a pint of milk mixed -sWth the
yolks of two eggs. The soup must not, of
course, boil after the eggs are added. Time,
about one hour. Probable cost. Is. 6d. per quart.
Allow one large cucumber for three pints of
soup, including half a pint of milk.
Cucumber, Stuffed. —Peel a large
cucumber. Kemo^'e a narrow piece from the
side, and scoop out the seeds with a tea-spoon.
Fill the cavity with nicely-flavoured forcemeat,
j replace the piece, and bind it round with strong
i white thread. Line the bottom of a saucepan
i with slices of meat and bacon, put the cucumber
tipon it, and then two or three more slices.
Cover the whole with nicely-flavoured stock,
I and if more A'egetables are desired, two or
thi-ee sliced carrots, turnips, and onions may be
added. Season with salt and pepper, and
[ simmer gently, until cucumber, meat, and veget-
I ables are sufficiently cooked. If the cucumber is
[ tender before the rest, it should be taken out,
j and kept hot. Thicken the gravy with a little
butter and flour, and pom- it over the cucumber.
Time, about one hour. Probable cost of cucum-
ber, 6d. or Is. Sufficient for four or five
persons.
Cucumber Vinegar.— Wipe as many