Cucumbers Stewed with Onions

Ingredients

• two or three young fresh cucumbers
• an equal number of slices of onion
• the gravy
• the yolks of two eggs

Method

1. 1

   Prepare the cucumbers as in the last recipe, and fry with them an equal number of slices of onion, being very careful that they do not burn.

2. 2

   Stew these in the gravy with the cucumbers.

3. 3

   If preferred richer, add the yolks of two eggs to the sauce, but do not allow the sauce to boil after this addition.

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 435. The excerpt below is the record exactly as published.

two or three young fresh cucumbers. Peel them, and cut them into quarters lengthwise, remove the seeds, dry them, dip them in flour and fry them in hot butter till they ai-e lightly browned. Lift them out with an egg-slice, drain them, and put them into a saucepan with a tea-cupful of good brown gravy. Season with pepper and salt, and stew them gently until tender. Just before serving add a dessert- spoonful of Chilly ^•inegar and a small lump of sugar. Tinio, half an hour. Probable cost, Is. 2d. Sufficient for ;i moderate-sized dish. Cucumbers Stewed with Onions.— Prepare the cucumbers as in the last recipe, and fry with them an equal number of slices of onion, being very careful that they do not burn. Stew these in the gravy with the cucumbers. If it would be prefei-red a little richer, the yolks of two eggs

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