Stuffed Cucumbers (Brown)

Ingredients

• One or 2 large cucumbers
• £ lb. cold veal or chicken
• : pint of white sauce
• 1 tablespoonful essenc of anchovy
• 1 dessertspoonful finely-chopped parsley
• 1 shalo finely chopped
• £ pint of brown aauce

Method

1. 1

   Cut the cucumbers into 2-inch lengths (not peeling them).

2. 2

   Boil them in salted water for ten minutes; take them up and scoop out the centres.

3. 3

   Pass the cold meat through a mincing machine, stir it into the white sauce, add the parsley, essence of anchovy, chopped shalot, and season well with pepper and cayenne.

4. 4

   Mix to a smooth paste, and fill the scooped cucumbers, piling the mixture high.

5. 5

   Stand the pieces in the brown sauce till thoroughly hot, dish up, cover the meat with the hard-boiled yolk of eggs, which has been rubbed through a sieve, and pour the brown sauce round.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 30. The excerpt below is the record exactly as published.

Stuffed Oucumbers (Brown). One or 2 large cucumbers, £ lb. cold veal or chicken, : pint of white sauce, well flavoured; 1 tablespoonful essenc of anchovy, 1 dessertspoonful finely-chopped parsley, 1 shalo finely chopped ; £ pint of brown aauce

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