Ragout of Cucumbers

Ingredients

• The cucumbers mus' be pared
• half a teaspoonful of vinegar
• a little salt
• some butter
• a pinch of flour
• moisten them with vegetable broth
• thickening of yolks of eggs
• a little milk

Method

1. 1

   Pare the cucumbers, remove the inside, and cut into pieces.

2. 2

   Lay them in a dish with vinegar and salt for two hours, turning frequently.

3. 3

   Press them dry, then put in a saucepan with butter.

4. 4

   Shake over the fire, add flour, moisten with broth, and simmer until done.

5. 5

   Add yolks of eggs and milk, heat again without boiling.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 195. The excerpt below is the record exactly as published.

Rago6t of Cucumbers. The cucumbers mus' be pared, the inside taken out, and then cut in pieces ; lay these in a dish singly, wdth half a teaspoonful of vinegar and a little salt, for two hours, turning them frequently; by this means the juice, which is so cold to the stomach, will be drawn out of them ; then press them in a cloth, and put them in a saucepan Avith some butter ; shake them over the fire ; add a pinch of flour, and moisten them with veo-etable broth ; let them simmer on a slow fire till they are done enough, then put in a thickening of yolks of eggs and a little milk

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