Stuffed Cucumber
From Cassell's dictionary of cookery, 1892
Serves 4
Time, about one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 433. The excerpt below is the record exactly as published.
a large cucumber. Kemo^'e a narrow piece from the side, and scoop out the seeds with a tea-spoon. Fill the cavity with nicely-flavoured forcemeat, j replace the piece, and bind it round with strong i white thread. Line the bottom of a saucepan i with slices of meat and bacon, put the cucumber tipon it, and then two or three more slices. Cover the whole with nicely-flavoured stock, I and if more A'egetables are desired, two or thi-ee sliced carrots, turnips, and onions may be added. Season with salt and pepper
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