Cucumber Stewed with Onions

Ingredients

• A moderate-sized Cucumber
• Half the Cucumber’s weight in Onions
• Half a pint of Milk
• A dessertspoonful of white Koux
• or a teaspoonful of Corn Flour
• One ounce of Butter
• Pepper

Method

1. 1

   Peel the cucumber and cut it in halves lengthwise, then into pieces about two inches long.

2. 2

   Peel and slice the onions, throw them into cold water, bring to boiling-point, boil for one minute, then drain.

3. 3

   Put the cucumber with the scalded onions in a stewpan with the milk and a little pepper, let them boil, then stew gently for half an hour.

4. 4

   Thicken with white roux or corn flour.

5. 5

   Serve very hot with croutons or pieces of toast.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 26. The excerpt below is the record exactly as published.

Cucumber stewed with Onions. Ing redients. A moderate-sized Cucumber. Half the Cucumber’s weight i Onions. Half a pint of Milk. A dessertspoonful of white Koux or a teaspoonful of Corn Flour. One ouuce of Butter. Pepper. Peel the cucumber and cut it in halves lengthwise, and again into pieces about two inches long. Peel and slice the onions and throw them into cold water, bring them quickly to boiling-point ; boil for one minute, then drain. Now put the cucumber with the scalded onions in a stewpan with the milk and a little pepper and let them boil, and then stew gently for half an hour. SAVOURIES 45 Thicken with either the white roux or corn flour. Serve very hot with croutons or pieces of toast. 82. Forcemeat. Ingredients . Four ounces of Bread-crumbs. An Onion as large as a hazel-nut. A dessertspoonful of chopped Parsley. A teaspoonful of Flour. One ounce of Butter

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