STUFFED CUCUMBERS [22]

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

two cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
a pint of stock
The remains of any cold chicken, or rabbit, or veal ↝ Chicken, ground, raw [Poultry Products]
a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey ↝ Sauce, NFS [Dips, gravies, other sauces]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
parsley ↝ Parsley, raw [Not included in a food category]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
white beans ↝ White beans, NFS [Beans, peas, legumes]

Instructions (5)

Put two cucumbers on to stew, peeled, in a pint of stock.
When tender, take them up, cut them into two-inch lengths for stuffing.
Have the minced filling minced fine, with a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey, and a little flour, parsley, pepper, and salt.
Fill up the cucumbers, place them in the stew-pan to get hot, and serve the gravy over.
Fill the centre with white beans for a garnish.

Original Text

STUFFED CUCUMBERS.

Put two cucumbers on to stew, peeled, in a pint of stock. When tender, take them up, cut them into two-inch lengths for stuffing. The remains of any cold chicken, or rabbit, or veal will do. Have it minced fine, with a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey, and a little flour, parsley, pepper, and salt. Fill up the cucumbers, place them in the stew-pan to get hot, and serve the gravy over. Fill the centre with white beans for a garnish.

[22]

Notes

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