Another Common Sauce of 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 (9)

Cucumbers which have the fewest seeds are best for this sauce. ↝ Cucumber, raw [Other vegetables and combinations]
two or three, should they be small ↝ Cucumber, raw [Other vegetables and combinations]
two ounces, or rather more, of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a good seasoning of white pepper ↝ Spices, pepper, white [Spices and Herbs]
some salt ↝ Salt, table, iodized [Spices and Herbs]
half a teaspoonful of flour, mixed with a morsel of butter ↝ Flour, 00 [Cereal Grains and Pasta]
a morsel of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some minced parsley ↝ Parsley, raw [Not included in a food category]
a spoonful of good vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (8)

Pare and slice two or three small cucumbers.
Put the sliced cucumbers into a saucepan with two ounces of butter, dissolved and beginning to boil.
Place the saucepan high over the fire to stew softly without coloring for three-quarters of an hour, or longer if needed.
Add a good seasoning of white pepper and salt when the cucumbers are half done.
Just before serving, stir in half a teaspoonful of flour mixed with a small piece of butter.
Strew in some minced parsley.
Boil briefly.
Finish with a spoonful of good vinegar.

Original Text

ANOTHER COMMON SAUCE OF CUCUMBERS.

Cucumbers which have the fewest seeds are best for this sauce. Pare and slice two or three, should they be small, and put them into a saucepan, in which two ounces, or rather more, of butter have been dissolved, and are beginning to boil; place them high over the fire, that they may stew as softly as possible, without taking colour, for three-quarters of an hour, or longer should they require it; add to them a good seasoning of white pepper and some salt, when they are half done; and just before they are served stir to them half a teaspoonful of flour, mixed with a morsel of butter; strew in some minced parsley, give it a boil, and finish with a spoonful of good vinegar.

Notes

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