Cassell's dictionary of cookery

Prepare the cucumbers as in the last recipe, and fry with them an equal number of slices of onion, being very careful that they do not burn. Stew these in the gravy with the cucumbers. If it would be preferred a little richer, the yolks of two eggs might be added to the sauce, but of course if this were done the sauce must not be allowed to boil after the addition. Time, half an hour. Probable cost, Is. 5d. Sufficient for a moderate-sized dish. Cucumbers, To Dress. — Pare the cucumber and cut it into thin slices, or pare it round and round into ribands, leaving out the watery part. Sprinkle a little salt over, and in a few minutes drain off the water which exudes. Put the slices on a clean dish, and pour a little oil and vinegar over them, and if necessary add a little more salt and pepper. Many persons like a few slices of onion served with the cucumber, or a tea-spoonful of the vinegar in which onions have been pickled, may be added to the other vinegar. Probable cost, cucumbers 6d. each, when in full season. Cucumbers, To Keep, for Winter Use (German method). — Pare and slice the cucumbers. Sprinkle a little salt over them, and cover them with a dish. The next day CUL ( 1G9 ) cun drain oft' the liquor. Place the slices of cucumber in a jar, with a little salt between each layer, and tie them up. Before using them rinsa them in fresh water, and dress them with pepper, oil, and vinegar. Time, twenty-four hours to stand in salt. Probable cost of cucumbers, 6d. each, when in full season. Cullis, or Rich Gravy. — Put one pound of undressed ham or bacon, about a quarter of an inch thick, at the bottom of a good-sized stewpan. Place upon it two pounds of lean beef or veal, a largo onion stuck with three cloves, a large carrot sliced, a bunch of savoury herbs, a bay-leaf, half a tea-spoonful of bruised celery seeds tied in muslin, or a few sticks of celery, a tea-spoonful of white pepper, and two blades of mace. Pour over these a breakfastcupful of water. Cover closely, and simmer gently for half an hour, when the liquid will have nearly all boiled away. Turn the meat once or twice that it may be equally browned on both sides. Pour over it three pints of boiling water or stock, and simmer gently for three hours. It is usual to allow a pint of water to every pound of meat stewed. Thicken the gravy with a table-spoonful of brown thickening, or with two small table-spoonfuls of flour mixed smoothly with a little cold water or cold gravy, and added gradually to the contents of the stewpan. Simmer twenty minutes longer. If too thick, a little water should be added to the gravy, if not thick enough it should be stewed a little longer. Strain the gravy, and before using it lift off the fat, which will cake at the top when the liquid is cold. This gravy will keep a week, but in hot weather it would be well to boil it up once or twice. This preparation has various names : Cullis, Espagnole Sauce, Savoury Gravy, and Brown Gravy. It is used for Sauces, Morels, and Truffles. Wine and ketchup may bo added if desired. Probable cost, 3s. 4d. for this quantity. Sufficient for one pint and a half.