Cucumber Salad
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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 A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 75. The excerpt below is the record exactly as published.
CUCUMBER SALAD /CAREFULLY peel the cucumbers ; cut them ^ into two lengthwise ; remove their seeds and slice finely ; place them in a bowl ; sprinkle with table salt, and leave them to drain off their 235 THE DUDLEY RECIPES moisture for twenty-five minutes. This done, press them in a cloth ; place in a glass bowl and season with pepper, oil and vinegar, and sprinkle over a little finely chopped chervil. 236 17 SAUCES The sauce to meat is ceremony , Meeting were bare without it. SHAKESPEARE “ MACBETH 1 A good crier of green sauce. % RABELAIS Give us the luxuries of life and we will dispense with its necessaries. % MOTLEY Of herbs and other country messes Which the neat-handed Phyllis dresses. % If ever I ate a good supper at night I dreamed of the Devil , and waked in a fright. THE NEW BATH GUIDE SURFEIT As Surfeit is the father of much fast , So every scope by the immoderate use Turns to restraint. SHAKESPEARE SHAKESPEARE A merry heart goes all the day , A sad tires in a mile . The most manifest sign of wisdom is continued cheerfulness . montaigne Cheerfulness , Sirs, is principal ingredient in the composition of health. murphy 5 Mid pleasures and palaces though we may roam , Be it ever so humble , there's no place like home. J. HOWARD PAYNE % Never put off till to-morrow what you can do to-day. Never trouble another for what you can do yourself. Never spend your money before you have it. Never buy what you don't want because it is cheap. Pride costs us more than hunger , thirst and cold. We seldom repent of having eaten too little. Nothing is troublesome that we do willingly. How much pain the evils have cost us, that have never happened. Take things always by the smooth handle. When angry, count ten before you speak. JEFFERSON VIRTUES OF ECONOMY Economy is the parent of integrity , of liberty and of ease ; and the beauteous sister of temperance , of cheerfulness and health ; and profuseness is a cruel and crafty demon , that gradually involves her followers in dependence and debts : that is, fetters them with “ irons that enter into their souls” JOHNSTON 240 17 SAUCES BROWN CHAUD-FROID SAUCE PUT one quart of half-glaze into a saute pan with the fifth of a pint of truffle essence. Place the pan on an open fire and reduce its con- tents, whilst making this sauce, absorb one and a half pints of jelly, adding it to the sauce in small quantities at a time. The sauce should be reduced to about one-third, but to be certain, its consistency should be tested by allowing it to cool a little. After the reduction, taste it carefully and rectify the seasoning, if necessary. Mix a little Madeira or port wine with the sauce when it is away from the fire, and strain through a fine hair sieve. Stir the sauce occasionally whilst it is cooking until it is sufficiently liquid, but at the same time it must have sufficient consistency to coat solids evenly with a thin coating of sauce. MORNAY SAUCE FOR CHICKENS T30IL one pint of Bechamel sauce with one quarter of a pint of light white stock. Reduce by a good quarter and add two ounces of Gruyere 241 Q THE DUDLEY RECIPES cheese and two ounces of grated Parmesan cheese. Place the sauce on the fire again for a few minutes, and ensure the melting of the cheese by stirring with a small whisk. Finish the sauce away from the fire with two ounces of butter added by degrees. When Mornay sauce is required to be served with fish, instead of using the light stock, one quarter of a pint of fish liquor should be substi- tuted. 9 CARDINAL SAUCE ONE pint of Veloute or Bechamel sauce, one ounce of butter, the juice of half a lemon, half an ounce of lobster coral, or an ounce of lobster butter, one dessertspoonful of meat glaze, half a gill of mushroom liquor, salt, pepper and nutmeg. Reduce the sauce with the mushroom liquor ; season with sal
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Cook this with the app: pantry check, scaling, and the assistant.