Stuffed Cucumbers

Ingredients

• Six good-sized cucumbers
• One-half cupful of chopped veal
• Four table-spoonfuls of milk
• Three table-spoonful of bread-crumbs
• One egg
• One-half tea-spoonful of salt
• One-eighth tea-spoonful of pepper
• One-eighth tea-spoonful of thyme
• One-quarter tea-spoonful of onion juice
• One tea-spoonful of butter
• One and a-half pint of chicken or veal stock

Method

1. 1

   Pare the cucumbers lightly, cut off the ends, and cut each cucumber in two pieces crosswise.

2. 2

   Remove the seeds and soak in slightly salted water.

3. 3

   Cook the milk and bread-crumbs until a smooth paste forms, then mix with the veal and other ingredients.

4. 4

   Fill the cucumbers with the mixture, place in a stew-pan, pour over the stock, and add a bay-leaf, salt, and pepper.

5. 5

   Simmer for forty-five minutes.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 119. The excerpt below is the record exactly as published.

STUFFED CUCUMBERS. (aN Eutf'ee.) Six good-sized cucumbers. One-half cupful of chopped veal. Four table-spoonfuls of milk. Three table-spoonful of bread-crumbs. One egg. One-half tea-spoonful of salt. One-eighth tea-spoonful of pepper. One-eighth tea-spoonful of thyme. One-quarter tea-spoonful of onion juice. One tea-spoonful of butter. One and a-half pint of chicken or veal stock

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