Cucumbers in Butter

Ingredients

• 6 fresh medium-sized cucumbers
• 2 ounces butter
• 1 even teaspoonful salt
• Ys even teaspoonful pepper
• Vi teaspoonful sugar
• 2 gills of white broth

Method

1. 1

   Peel cucumbers, cut into quarters, remove seeds.

2. 2

   Boil in water for 10 minutes, drain, and plunge into cold water.

3. 3

   Melt butter, add cucumbers, season, and cook until tender.

4. 4

   Serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 335. The excerpt below is the record exactly as published.

6 fresh medium-sized cucumbers, cut them lengthwise in quarters, remove the seedy part ; place the cucumbers in a saucepan, cover with boiling water, and boil 10 minutes, then drain off the water and plunge them into cold water. Melt 2 ounces butter in a saucepan, drain and dry the cucumbers on a towel, add them to the butter, season with 1 even teaspoonfal salt, Ys even teaspoonfnl pepper, Vi teaspoonful sugar, 2 gills of white broth, and cook till tender. Melt Y^ ounce butter in a small saucepan, add 1 teaspoonful flour, cook and stir 2 minutes ; add Ys cup of hot milk, a sprinkle of salt, and cook a few minutes; add the sauce to the cucumbers, cook 3 minutes, and serve. Cuenmber & la BSchameL — Peel and cut 6 small cucumbers into quarters, remove the seedy part, and place them with boiling water in a saucepan over the flre, add Ys tablespoonful salt, and boil till tender, then drain and plunge them into cold water, remove and drain again. In the meantime melt 1 tablespoonful butter in a saucepan, add Ys tablespoonful flour, Ys bay leaf, 12 whole peppers, stir and cook 2 minutes, add 1 cupful hot milk, Ys even teaspoonful salt, Y4 even teaspoonful pepper and the same of nutmeg, 1 gill of mushroom liquor, cook 5 minutes, strain the sauce in a clean sauce- pan, add the cucumbers, let them simmer a few minutes over the fire ; then serve. Caenmber, Stnffed. — Peel 6 small cucumbers, cut off the ends, scoop out the inside with a vegetable cutter, place the cucum- 603 VEGETABLES. bers in a saucepan, oover with boiling water, add 1 tableepoonfol vinegar and 1 teaspoonful salt, cook 6 minntes, then drain, and pat them in cold water. Prepare a chicken forcemeat from Y, a breast of chicken ; dry the cucumbers and fill the inside with the foroe- meat, lay 3 thin slices of pork in a round pan, put the cucumbers on top the pork, sprinkle over 1 teaspoonful salt, Y4 teaspoonful pepper, add Yi pint of white broth, cover with buttered paper, and bake in a medium-hot oven from 20 to 25 minutes. In the mean- time fry in Ys ounce butter 1 fine-chopped onion, add 1 bay leaf and 12 whole peppers, cook 5 minutes ; add Ys tablespoonful flour, stir and cook 3 minutes ; add Yt pi^^t broth or soup stock, Ys ^^^^ ^' spoonful salt, Y« giU of sherry or Madeira wine, Y» teaspoonful beef extract, cook 5 minutes, then strain. Pour the sauce on a hot dish and dress the cucumbers over it, and serve with roasted, braised, fried, or broiled lamb, mutton, or beef. Cucumber & I'AUemande. — Peel and cut 4 fresh cucumbers into halves, remove the insides, and cut each half into pieces 1 inch in size, place them with boiling water in a saucepan, and cook 10 minutes ; drain and lay them in cold water. Melt 2 ounces butter in the saucepan, drain the cucumbers, add them to the butter, sea- son with 1 even teaspoonful salt and Ys ^^^^ teaspoonful pepper, toss them a few minutes over the fire, add 1 cupful chicken or veal broth, cook until the cucumbers are done, which will take about 20 minutes, then mix the yolks of 2 eggs with Ys cupful cream, add them to the cucumbers, stir them gently for 3 minutes over the fire, without letting them boil, add last 1 teaspoonful fine-chopped parsley. Serve on a hot dish with roasted lamb. Endives with Cream. — Procure about 4 heads of endives (chicory), remove the outer leaves, wash several times in cold water ; place the endives in a saucepan, cover with boiling water, add Ys tablespoonful salt, and boil about 10 minutes ; drain on a sieve, rinse off with boiling water, return to saucepan, cover with boiling water, boil 5 minutes, then drain ; lay the endives for a VEGBTABLEa 503 few minutes in cold water, drain and press out dry, chop fine, and place it with 2 ounces melted butter in a saucepan over the fire ; stir often and cook 10 minutes ; season with 1 teaspoonful salt, Y^ even teaspoonful pepper, Y4 teaspoonful nutmeg, and the same of sugar ; sprinkle over Vs tablespoonf ul flour, mix well together, add 74 cupful cream or milk, stir and cook 2 minutes, then serve. Sorrel with Cream. — Pick over and wash several times in cold water Ys p^k of sorrels, chop very fine with 1 head of lettuce ; place the sorrels in a saucepan over the fire, cover and cook about 10 minutes ; add 2 ounces butter, season with 1 teaspoonful salt, Ys even teaspoonful pepper

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