DRESSED CUCUMBERS

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Cucumbers, 2 or 3 ↝ Cucumber, raw [Other vegetables and combinations]
salt, 1 to 2 saltspoonsful ↝ Salt, table, iodized [Spices and Herbs]
little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
oil, 6 to 8 tablespoonsful ↝ Oil, safflower [Fats and Oils]
chili vinegar, or equal parts of this and common vinegar, 2 to 4 tablespoonsful ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]

Optional flavor

a teaspoonful or more of the vinegar in which they have been steeped or pickled

Instructions (8)

Cut cucumbers into lengths of an inch or rather more.
Take off the rind.
Pare them round and round into thin ribbons until the watery part is reached; this is to be thrown aside.
When all are done, sprinkle them with cayenne and fine salt.
Leave them to drain a little.
Arrange them lightly in a clean dish.
Sauce them with very fine oil, well mixed with chili vinegar, or with equal parts of chili and of common vinegar.
If the flavor of eschalots is much liked, add a teaspoonful or more of the vinegar in which they have been steeped or pickled to this dish.

Original Text

DRESSED CUCUMBERS.

(Author’s Receipt.)

Cut into lengths of an inch or rather more, one or two freshly gathered cucumbers, take off the rind, and then pare them round and round into thin ribbons, until the watery part is reached:—this is to be thrown aside. When all are done, sprinkle them with cayenne and fine salt, and leave them to drain a little; then arrange them lightly in a clean dish, and sauce them with very fine oil, well mixed with chili vinegar, or with equal parts of chili and of common vinegar.

Cucumbers, 2 or 3; salt, 1 to 2 saltspoonsful; little cayenne; oil, 6 to 8 tablespoonsful; chili vinegar, or equal parts of this and common vinegar, 2 to 4 tablespoonsful.

Obs.—When the flavour of eschalots is much liked, a teaspoonful or more of the vinegar in which they have been steeped or pickled may be added to this dish.

Notes

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