Cucumber Sauce, No. 1

Ingredients

• 1 small cucumber
• 1 tablespoon of butter
• Salt and pepper
• 1/2 cup of butter
• 1 tablespoon of flour
• 1/2 cup of milk
• 1 teaspoon of cold water
• a pinch of salt

Method

1. 1

   Remove the peel from a small cucumber, cut it into moderately thin slices and then into small squares.

2. 2

   Melt 1 tablespoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover.

3. 3

   Season with salt and pepper.

4. 4

   Place a buttered paper over the top, and allow it to simmer until it is tender.

5. 5

   Prepare some drawn butter by melting half a cup of butter over a slow fire.

6. 6

   Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt.

7. 7

   Boil for a few minutes, stirring well and adding 1 teaspoon of cold water.

8. 8

   Stir this well into the cucumbers, and serve as a sauce for fish.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 51. The excerpt below is the record exactly as published.

1 tablespoon of butter or clarified fat. Add to this, 1 slightly heaping tablespoon of flour and stir until browned. Gradually add the hot liquid, stirring continuously until it is smoothly thickened. Season according to left-overs which are to be used ; salt, pepper, onion-juice, herbs, spices, etc., can all be used for the seasoning. BROWN BUTTER SAUCE Butter, 2 tablespoons, Flour, 2 tablespoons. Boiling water, li^ cups. Vinegar, or lemon- juice, Salt and pepper. Place the butter and flour in a saucepan and heat them un- til the mixture becomes a rich brown color, taking care, how- ever, that it does not bum. Add a little vinegar, or lemon- juice, and pour over the fish or joint with which it is to be served. PARSLEY SAUCE GERMAN Parsley, 1 small bunch. Anchovies, 8, 147 SAUCES AROUND-THE-WORLD COOK BOOK Onion, 1, small, Mixed mustard, 2 teaspoons, Salad oil, 6 teaspoons. Vinegar, 3 teaspoons, Salt. and pepper. Chop finely together, the parsley, anchovies, and onion. To this add the mustard, vinegar, oil, pepper, and salt. This is an excellent sauce to serve with fish. MUSTARD SAUCE Mustard, II/2 tablespoons. Flour, 1 tablespoon. Vinegar, 2 tablespoons, Cold water, 3 tablespoons, Boiling water, % pint, Butter, 1 tablespoon. Mix together the mustard, flour, butter, and cold water until it makes a smooth paste. Then add the hot water and boil for 5 minutes. Remove it from the fire and when nearly cold, add the viengar. CUCUMBER SAUCE, NO. 1 Cucumber, 1 small. Butter, 1 tablespoon. Salt, pepper. To he later added, Butter, % cup. Flour, 1 tablespoon. Milk, % cup. Cold water, 1 teaspoon, Salt, a pinch. 148 AROUND-THF-WORLD COOK BOOK SAUCES Remove the peel from a small cucumber, cut it into mod- erately thin slices and then into small squares. Melt 1 table- spoon of butter in a small saucepan, put in the cut cucumber, and pour in sufficient water to cover. Season with salt and pepper. Place a buttered paper over the top, and allow it to simmer until it is tender. Prepare some drawn butter by melting half a cup of butter over a slow fire. Then sprinkle in a tablespoon of flour and add a half a cup of scalded milk, and a pinch of salt. Boil for a few minutes, stirring well and adding 1 tea- spoon of cold water

Cook this with the app: pantry check, scaling, and the assistant.