Stuffed Cucumbers

Ingredients

• four cucumbers of good size
• a tablespoonful of salt
• a quart of cold water
• a generous half-cupful of pulp
• half a gill of milk
• one-third of a gill of stale bread
• half a teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• one-eighth of a teaspoonful of thyme
• one-fourth of a teaspoonful of onion juice
• one teaspoonful of butter
• a well-beaten egg
• a pint and a half of boiling veal stock or chicken stock
• a bay leaf
• half a teaspoonful of salt
• one-fifth of a teaspoonful of pepper

Method

1. 1

   Pare and cut cucumbers, remove seeds, soak in salt water.

2. 2

   Cook veal with milk and bread to make a paste.

3. 3

   Mix with seasonings and egg.

4. 4

   Fill cucumbers with mixture, place in a pan, cover with stock, add bay leaf, and simmer for 45 minutes.

5. 5

   Serve on toast with sauce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

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.

Stuffed Cucumbers. These are delicious, and may be served either as a vegetable or as an entree. For six or eight persons use four cucumbers of good size. Pare them lightly, and after cutting off the ends, cut each cucumber into two parts. Kemove the seeds with an apple-corer. Put a table-spoonful of salt and a quart of cold water into a basin, and drop the pared and cored cucumbers into the liquid ; then set away in a cool place. Chop enough veal — free of skin and gristle — to make a generous half-cupful of pulp. Probably a quarter of a pound will be enough. Now put half a gill of milk and one-third of a gill of stale bread, free of hard parts, into a small saucepan, and cook until a smooth paste is formed. Ten minutes' cooking probably will suffice. Mix thoroughly with the veal this paste and half a tea- spoonful of salt, one-eighth of a teaspoonful of pepper, one-eighth of a teaspoonful of thyme, one-fourth of a teaspoonful of onion juice, one teaspoonful of butter, and a well-beaten egg. Kemove the cucumbers from the basin of water, and wipe them with a soft towel. Fill them with the force-meat just prepared, packing solidly, and being careful to have the ends of the cucumbers smooth. Lay the cucumbers in a stew-pan, and pour over them a pint and a half of boiling veal stock or chicken stock. Add 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 peppe

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