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Common Cucumber Sauce
From Modern cookery, in all its branches, 1884
Serves 2
A minced onion can be browned with the cucumbers if desired.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 132. The excerpt below is the record exactly as published.
COMMON CUCUMBER SAUCE, Pare, slice, dust slightly with pepper and with flour, two or three young cucumbers, and fry them a fine brown in a little butter, or dissolve an ounce and a half in a small stewpan or iron sauce- pan, and shake them in it over a brisk fire from twelve to fifteen minutes ; pour to them by degrees nearly half a pint of strong beef broth, or of brown gravy ; add salt
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