Stewed Cucumbers

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (9)
  1. Pare the cucumbers.
  2. Cut them into shapes if seedy, or slices if young.
  3. Put them into a stewpan.
  4. Add a little salt, vinegar, and an onion.
  5. Simmer them over a fire till nearly done and the liquor reduced.
  6. Alternatively, fry them with a bit of fresh butter, and add a good strong cullis.
  7. Let the cucumbers stew till done.
  8. Serve them up with the mutton, which may be roasted with larding (or plain).
N. B.
  1. The cucumbers may be served as an entrée of itself, and fried bread put round them.
Original Text
Stewed Cucumbers. Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, vinegar, and an onion. Simmer them over a fire till nearly done and the liquor reduced, or fry them with a bit of fresh butter, and add a good strong cullis. Let the cucumbers stew till done, and serve them[51] up with the mutton, which may be roasted with larding (or plain). N. B. The cucumbers may be served as an entrée of itself, and fried bread put round them.
Notes
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