Stuffed Cucumbers with Sauce

Ingredients

• four cucumbers of good size
• a tablespoonful of salt
• one quart of cold water
• about one-quarter of a pound of veal
• one gill of milk
• one-third of a gill of fine bread crumbs
• one-half teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• an eighth of a teaspoonful of thyme
• one-quarter of a teaspoonful of onion juice
• one teaspoonful of butter
• one well-beaten egg
• one pint and a half of boiling veal stock or chicken stock
• one bay leaf
• one-half teaspoonful of salt
• one-fifth of a teaspoonful of white pepper

Method

1. 1

   Peel and cut cucumbers, remove seeds, soak in salted water.

2. 2

   Chop veal, mix with milk and breadcrumbs to form a paste.

3. 3

   Add seasonings and egg.

4. 4

   Fill cucumbers with mixture, pack solidly.

5. 5

   Place in a stewpan, cover with stock and bay leaf, simmer for 45 minutes.

6. 6

   Serve on toast with sauce.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 134. The excerpt below is the record exactly as published.

Stuffed CuoumberB with Sauce For six or eight persons peel four cucumbers of good size. After cutting off the ends, cut each cucumber into two parts. Remove the seeds with an appiè corer. Put a tablespoonful of salt in one quart of cold water. Put the cucumbers in the liquid and set away in a cool place. Chop about one-quarter of a pound of veal in fine pieces. See that there is no gristle or fat. Mix one giU of milk and one-third of . a giU of fine bread crumbs. Cook until it becomes a smooth paste. Ten minutes will probably be long enough. Then add the veal, one-half teaspoonful of salt, one-eighth of a teaspoonful of pepper, an eighth of a teaspoonful of thjone, one-quarter of a teaspoonful of onion juice, one teaspoonful of butter, and one well-beaten egg. Remove the cucumbers from the water, dry thoroughly and fili with the forcemeat. Pack them solidly and be careful to bave the ends of the cucumbers smooth. Lay them in a stewpan. Pour over them one pint and a half of boiling veal 242 MB8. SEELT'a COOK BOOK stock or chicken stock, adding one bay leaf . If the stock has no seasoning, add one-half teaspoonful of salt and one-fif th of a teaspoonful of white pepper

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