Curry (Cucumber)

Ingredients

• four large cucumbers that are turning yellow
• one pound of mutton (fresh or cold) minced
• one slice of bread soaked in milk
• one egg
• a little salt and pepper
• a dessertspoonful of curry powder
• two large onions
• one teaspoonful of sugar
• one tablespoonful of vinegar
• a cup of stock
• a good tablespoonful of dripping

Method

1. 1

   Peel cucumbers, take out seeds, cut in halves or pieces, stuff with forcemeat.

2. 2

   Fry onions until brown, make a paste of curry powder, sugar, vinegar, stock, and dripping.

3. 3

   Simmer stuffed cucumbers in this for two hours.

4. 4

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 20. The excerpt below is the record exactly as published.

CURRY {CUCUMBER). (A Cape Dish.) Take four large cucumbers that are turning yellow ; peel carefully (be particular that no bitter be left), take out the seeds, cut in halves, or if large in three pieces, stuff with forcemeat, made as follows : one pound of mutton (fresh or cold) minced, one slice of bread soaked in milk, one ^^g, a little salt and pepper, a dessertspoonful of curry powder. Mix well together, stuff the cucumber with this. Then take two large onions, fry a nice brown ; make a paste of curry powder one ounce, one teaspoonful of sugar, one tablespoonful of vinegar, a cup of stock, a good tablespoonful of dripping

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