Cucumbers (à l'Espagnole)

Ingredients

• one large cucumber
• a little salt
• good stock
• good brown sauce

Method

1. 1

   Cut the cucumbers into pieces about two inches long and one inch wide, remove the seeds, strew a little salt over them, and let them remain between two plates for an hour or more.

2. 2

   Drain off the juice, and put them into a saucepan, cover them with good stock, and let them simmer gently until quite tender, which will be in about half an hour.

3. 3

   Drain them, pile them on a dish, pour some good brown sauce over them, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 434. The excerpt below is the record exactly as published.

Cucumbers (a I'Espagnole). — Cut the cucumbers into pieces about two inches long cue ( 168) cue and one inch wide, remove the seeds, strew a little salt over them, and let them remain be- tween two plates for an hour or more. Drain off the juice, and put them into a saucepan, cover them with good stock, and let tliem simmer gently until quite tender, which will be in about half an hour. Drain them, pile them on a dish, pour some good brown sauce over them, and serve. Time, one hour. Probable cost of circum- bers, Gd. each. Sufficient, one large cucumber

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