Cucumbers stewed (No. 135)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

optional additions

sliced onions, or some small button onions ↝ Onions, raw [Vegetables and Vegetable Products]
sliced onion ↝ Onions, raw [Vegetables and Vegetable Products]

for cucumber sauce

No. 399, Cucumber Vinegar ↝ Cucumber salad made with cucumber and vinegar [Coleslaw, non-lettuce salads]

Instructions (9)

Peel and cut cucumbers in quarters, take out the seeds, and lay them on a cloth to drain off the water.
When they are dry, flour and fry them in fresh butter; let the butter be quite hot before you put in the cucumbers.
Fry them till they are brown, then take them out with an egg-slice, and lay them on a sieve to drain the fat from them.
Stew slowly till they are tender.
Take out the cucumbers with a slice, thicken the gravy with flour and butter, give it a boil up, season it with pepper and salt, and put in the cucumbers.
As soon as they are warm, they are ready.

Optional additions for stewing

Some cooks fry sliced onions, or some small button onions, with them, till they are a delicate light-brown colour, drain them from the fat, and then put them into a stew-pan with as much gravy as will cover them.

To make cucumber sauce

The above, rubbed through a tamis, or fine sieve, will be entitled to be called “cucumber sauce.”
This is a very favourite sauce with lamb or mutton-cutlets, stewed rump-steaks, &c. &c.: when made for the latter, a third part of sliced onion is sometimes fried with the cucumber.

Original Text

Cucumbers stewed.—(No. 135.)

Peel and cut cucumbers in quarters, take out the seeds, and lay them on a cloth to drain off the water: when they are dry, flour and fry them in fresh butter; let the butter be quite hot before you put in the cucumbers; fry them till they are brown, then take them out with an egg-slice, and lay them on a sieve to drain the fat from them (some cooks fry sliced onions, or some small button onions, with them, till they are a delicate light-brown colour, drain them from the fat, and then put them into a stew-pan with as much gravy[166] as will cover them): stew slowly till they are tender; take out the cucumbers with a slice, thicken the gravy with flour and butter, give it a boil up, season it with pepper and salt, and put in the cucumbers; as soon as they are warm, they are ready.

The above, rubbed through a tamis, or fine sieve, will be entitled to be called “cucumber sauce.” See No. 399, Cucumber Vinegar. This is a very favourite sauce with lamb or mutton-cutlets, stewed rump-steaks, &c. &c.: when made for the latter, a third part of sliced onion is sometimes fried with the cucumber.166-*

Notes

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