Stuffed Cucumbers

Ingredients

• 6 medium sized cucumbers
• 1 lb. finely chopped veal
• % roll
• %o lb. of butter
• 2 eggs
• 1 pinch pepper
• 1 pinch of nutmeg
• 1 1/2 tsps. finely chopped parsley
• 1/2 lb. of butter for stewing
• 1 pt. bouillon or gravy

Method

1. 1

   Peel and scoop out cucumbers.

2. 2

   Mix veal with soaked roll, stew in butter, add seasonings and parsley, cook for 2 minutes, and fill cucumbers.

3. 3

   Melt butter in a pan, add cucumbers and bouillon, and stew for 30 minutes.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 95. The excerpt below is the record exactly as published.

STUFFED CUCUMBERS. Quantity for 6 Persons. 6 medium sized cucumbers 1 pinch of nutmeg 1 lb. finely chopped veal 1 % tsps. finely chopped parsley % roll %o lb. of butter Salt to taste 2 eggs 1 pinch pepper — 202 — For Stewing. Vs lb. of butter 1 pt. bouillon or gravy

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