Stuffed Cucumbers

Ingredients

• Two tablespoonfuls of fine breadcrumbs
• a dessertspoonful of chopped parsley and mixed herbs
• one ounce of butter
• a little grated nutmeg
• one teaspoonful of chilli-vinegar

Method

1. 1

   Mix these ingredients thoroughly in a basin.

2. 2

   Peel one or more cucumbers, and cut up in lengths of two or three inches.

3. 3

   Cut out the seeds with an apple-corer, and then put the pieces into boiling water with a pinch of salt; simmer for half an hour or more.

4. 4

   When tender, take out the pieces and let them drain.

5. 5

   When they are cold and firm enough, fill with the stuffing, and braise in a thick gravy for ten or fifteen minutes.

As published

This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 20. The excerpt below is the record exactly as published.

o ounces of butter, one quart of water, one egg, a few breadcrumbs, and salt to taste. Put the water in a saucepan on the fire, and, when it is boiling, stir the rice in gradu- * And sOi she cooked their breakfast to a tittle,* Byron. 84 ENTRIES. * " Infatthi* saydthe king, " / never before eat so dainty e a thing,^ * Percy Reliques.' t} » ally, and add the salt. Boil together for ten minutes, or until the rice is thick and firm, then add the butter, and boil for five minutes longer. Pour the mixture on a flat dish, and spread it two inches thick. When nearly cold, cut it out into casseroles with a cutter two or three inches deep, and one and a half inches in diameter. Dip this frequently into water whilst cutting, so that the rice may not stick to it and be pulled out of shape. Egg and breadcrumb each casserole, and place them in a cool place until required for dishing up; then place them carefully in a frying- basket and fry them in boiling fat until a nice brown colour. Remove a large piece of the middle out of each casserole, and * And few themselves the savoury boon deny — The food that feeds, the living luxury, * Crabbe. 8s ENTRIES. * On holy-days an egg or two at most ; But her ambition never reached to roast,* Dryden. arrange them side by side on a dish covered with a doily. Pour into them jus^ before sending them to table a fricassee of any kind of meat or poultry minced fine. For vege- tarians, mushrooms can take the place of meat and butter of the fat. Sprigs of fried parsley may be laid on the top of each casserole, and round the dish. Stuffed Cucumbers* The quantity of stuffing required will depend on the number of pieces of cucumber served in the dish. The proportion of in- gre dients is as follows : Two tablespoonfuls of fine breadcrumbs, a dessertspoonful of chopped parsley and mixed herbs, one ounce * How cucumbers along the surface creeps With crooked bodies^ Dryden. 86 ENTRIES. * Pant for the praise of dressing to the taste Of critic appetite^ no sordid fare ^ A cucumber.^ — Cowpkr. of butter, a little grated nutmeg and salt, one teaspoonful of chilli-vinegar

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