Cucumber Vinegar

Ingredients

• cucumbers
• two or three shallots
• vinegar
• a clove of garlic
• a tea-spoonful of white pepper
• a tea-spoonful of salt

Method

1. 1

   Slice cucumbers and place in a bottle with shallots.

2. 2

   Cover with vinegar, add garlic, pepper, and salt.

3. 3

   Infuse for eleven or twelve days, then strain into bottles.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 432. The excerpt below is the record exactly as published.

e clove of garlic to everj' half gallon of vinegar. Put the cucumbers into jars, pour the boiling liquid over them, tie the jars closely down, and set them aside for use. Time, four days. Probable cost of cucumbere, 6d. each when in full season. eucum.ber Sauce. — Take thi-ee young cucumbers, slice them rather thickly, and fry them in a little butter till they arc lightly browned. Dredge them with pepper, salt, and grated nutmeg, and simmer them till tender in as much good brown gra-vy as will cover them. ^VTiite sauce or melted butter may be substituted for the gravy if these are more suitiible for the dish with which the cucumber sauce is to be served. Time, about a quarter of an hovu" to simmer the cucumbers. Probable cost, small cucumbers, 4d. etich. Sufficient, three young cucumbers for one pint of sauce. Cucumber Slice. — This machine is used for cutting cucumbers into very thin slices. In appearance it soniewhat resembles the Scotch hands whicli are iLsed for shaping butter, with a sharp steel blade running down the middle of the hand. Before using it the cucumber should be pared, then held in an upright position, and worked briskly and rather sharply backwards and forwards on the knife, so that' each move- ment of the hand will take oif a slice of cucumber. Probable cost, 2s. 6d. eucum.ber Soup. — Cut the cucumbers into slices, strew a little salt over them, and place them between two plates to drain off the juice. Put them into a saucepan, and cover them with some good white stock. Simmer them gently for forty minutes, then add as much more stock as may be required, and a little sorrel. Season with salt and cayenne, and thicken the soup with ground rice or arrowroot. When it boils, draw it from the fire for a minute or two, and add a pint of milk mixed -sWth the yolks of two eggs. The soup must not, of course, boil after the eggs are added. Time, about one hour. Probable cost. Is. 6d. per quart. Allow one large cucumber for three pints of soup, including half a pint of milk. Cucumber, Stuffed. —Peel a large cucumber. Kemo^'e a narrow piece from the side, and scoop out the seeds with a tea-spoon. Fill the cavity with nicely-flavoured forcemeat, j replace the piece, and bind it round with strong i white thread. Line the bottom of a saucepan i with slices of meat and bacon, put the cucumber tipon it, and then two or three more slices. Cover the whole with nicely-flavoured stock, I and if more A'egetables are desired, two or thi-ee sliced carrots, turnips, and onions may be added. Season with salt and pepper, and [ simmer gently, until cucumber, meat, and veget- I ables are sufficiently cooked. If the cucumber is [ tender before the rest, it should be taken out, j and kept hot. Thicken the gravy with a little butter and flour, and pom- it over the cucumber. Time, about one hour. Probable cost of cucum- ber, 6d. or Is. Sufficient for four or five persons. Cucumber Vinegar.— Wipe as many ! cucumbers as you may intend to use, slicf I them, without jxiiing them, into a wide-mouthed I bottle, and put with them two or three shallots, I if the flavour is liked. Pour over them as much j vinegar as will cover them, and add a clove of garhc, a tea-spoonful of white pepper, and a tea-spoonful of salt

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