Cucumbers Stuffed with Marrow

Ingredients

• half a dozen large cucumbers
• an equal quantity of bread-crumbs
• an equal quantity of chopped marrow
• a high seasoning of salt
• a high seasoning of pepper
• butter
• a pint of boiling water

Method

1. 1

   Peel and split cucumbers lengthwise, scoop out seeds.

2. 2

   Mix seeds and pulp with bread-crumbs, chopped marrow, salt, and pepper.

3. 3

   Stuff cucumbers, secure with skewers, place in dish, cover with meat-gravy, and bake for half an hour until tender.

4. 4

   Remove skewers and serve hot.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 226. The excerpt below is the record exactly as published.

CUCUMBERS STUFFED WITH MARROW. Peel half a dozen large cucumbers, split them lengthwise, and scoop out the seeds with a teaspoon ; with the seeds and their surrounding pulp, mix an equal quantity each of bread-crumbs and chopped marrow, and a high seasoning of salt and pepper ; stuff the cucumbers with this forcemeat, laying the halves together, and securing them in place by running small wooden skewers entirely through them ; put the stuffed cucumbers into an earthen dish just large enough to hold them, pour over them sufficient meat-gravy to cover them, and bake them in a moderate oven for half an hour, or until they are tender ; then remove the skewers, and serve the cucumbers hot. If there is no gravy on hand, make some as follows : — Put one tablespoonful each of butter and flour in a sauce- pan, and stir them over the fire until they are light brown ; then gradually stir in a pint of- boiling water, season the gravy palatably with salt and pepper, let it boil for a minute, and then use it. EGG-PLANT FRIED IN BUTTER. Peel and slice the egg-plant, let it lie in salt for an hour, and then roll the slices in dry flour seasoned with salt and pepper ; put a large pan over the fire with enough butter to cover the bottom to the depth of half an inch thick when melted; when the butter is smoking hot, put in the egg- plant, fry it brown on both sides, and serve it hot. EGG-PLANT FRIED IN BATTER. Peel, slice, and salt the egg-plant as directed in the recipe for egg-plant fried in butter ; also have ready the frying-ket- tle half full of hot fat ; mix together in a large bowl four 420 PRACTICAL AMERICAN COOKERY. tablespoonfuls of salt, a quarter of a saltspoonful of pepper, the yolk of a raw egg, and a tablespoonful of salad-oil or melted butter ; in another bowl beat the white of the egg to a stiff froth ; when ready to fry the egg-plant, put the white of the egg into the batter, dry the slices of egg-plant on a clean cloth, dip them in the batter, and fry them brown in the hot fat; when they are done, put them on brown paper for a moment to free them from grease, and then serve them hot. SCALLOPED EGG-PLANT. Peel an egg-plant of medium size, slice it quarter of an inch thick, sprinkle each shce with salt, lay them in a deep bowl, and let them stand in a cool place for an hour. Soak a pint-bowl full of stale bread in cold water. Fry the egg- plant in a large frying-pan containing smoking-hot fat half an inch deep ; when one side is brown, turn the slices, and brown the other side ; when each slice is brown, remove it from the frying-pan with a skimmer, and lay it on a dish. When all the egg-plant is fried, put four tomatoes, peeled and sliced, into the same frying-pan, adding two tablespoon- fuls of fat if there is not that quantity in the pan, and fry them for five minutes ; then squeeze the bread in a colander to remove any excess of water, add it to the tomatoes, sea- son the mixture highly with salt and pepper, using also a little cayenne-pepper, and stir it over the fire until it is scalding hot. If fresh tomatoes are not at hand, tomato- sauce or canned tomatoes can be used. When the bread and tomatoes are scalding hot, put them into a baking-dish in layers with the fried egg-plant, dust some bread-crumbs or cracker-dust over the top, season them with salt and pep- per, put over them in small pieces about a tablespoonful of butter, and set the dish in a very hot oven until the crumbs are brown ; then serve it hot. Cold fried egg-plant can be used for this dish. SALADS AND VEGETABLES. 42 1 BAKED EGG-PLANT. Cut a medium-sized egg-plant in halves, score it deeply on both sides, and rub plenty of salt and pepper into the cuts ; put it into a pan with a heaping tablespoonful of butter spread over it, and bake it until it is tender ; serve it with the gravy it yields poured over it. Or, after cutting the egg-plant, scoop- out most of the in- terior, mince it fine, add an equal quantity of bread-crumbs

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