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Sauce for Stuffed Cucumbers
From Miss Parloa's kitchen companion, 1887
Serves 6
Serve with stuffed cucumbers.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 278. The excerpt below is the record exactly as published.
a bay leaf ; and if the stock was not seasoned when it was made, 532 MISS PARLOA'S KITCHEN COMPANION. add also half a teaspoonful of salt and one-fifth of a tea- spoonful of pepper. Cover, and simmer for three-quarters of an hour. At serving-time place the cucumbers on thin strips of toast ; and after pouring over them a sauce made as directed below, serve without delay. Sauce. — Eub together in a saucepan until smooth, three table-spoonfuls of butter and a generous table- spoonful of flour ; then add three gills of white stock, — chicken or veal, — a piece of carrot of about the size of a quarter of a dollar, a slice of onion of the same size, a sprig of parsley, a clove, a bay leaf, a light grating of nutmeg, half a teaspoonful of salt, and one-fifth of a teaspoonful of white pepper. Simmer for a quarter of an hour ; then add a teaspoonful of lemon juice
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