Stew of Mutton and Cucumbers

Ingredients

• Peel 2 large cucumbers
• Cut 1 pint of cold mutton into dice
• add 1 teaspoonful Worcestershire sauce
• thicken with 1 tablespoonful of flour

Method

1. 1

   Peel 2 large cucumbers; slice them and dry them on a cloth.

2. 2

   Dip each piece into egg and cracker crumbs and fry in hot fat.

3. 3

   Cut 1 pint of cold mutton into dice; place this in the frying-pan in which the cucumbers were fried; toss the meat over until all sides are browned.

4. 4

   Take them out and pile in the centre of a platter; arrange the fried cucumber around the edge.

5. 5

   To the gravy left in the pan add 1 teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with 1 tablespoonful of flour.

6. 6

   Let this boil up and pour over the meat.

As published

This recipe was extracted from 365 breakfast dishes (1901), page 27. The excerpt below is the record exactly as published.

Stew of Mutton and Cucumbers. Peel 2 large cucumbers ; slice them and dry them on a cloth. Dip each piece into egg and cracker crumbs and fry in hot fat. Cut I pint of cold mutton into dice ; place this in the frying-pan in which the cucumbers were fried ; toss the meat over until all sides are browned. Take them out and pile in the centre of a platter ; arrange the fried cucum- ber around the edge. To the gravy left in 102 August* the pan add i teaspoonful Worcestershire sauce, a squeeze of lemon and thicken with i tablespoonful of flour

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