Forced Cucumbers

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Pare fresh gathered cucumbers of a middling-size.
  2. Cut them into halves.
  3. Take out the seeds with a knife.
  4. Fill the cavity with forcemeat.
  5. Bind the two halves together with strong thread.
  6. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each.
  7. Set them over a fire.
  8. Simmer them till three parts done, and reduce the liquor.
  9. Add with it a strong cullis.
  10. Put it to the cucumbers, and stew them gently till done.
Original Text
Forced Cucumbers. Pare fresh gathered cucumbers of a middling-size; then cut them into halves, take out the seeds with a knife, fill the cavity with forcemeat, and bind the two halves together with strong thread. Put them into a stewpan with vinegar, salt, and veal stock, a small quantity of each. Set them over a fire, simmer them till three parts done, and reduce the liquor; then add with it a strong cullis, put it to the cucumbers, and stew them gently till done.
Notes
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