Stewed 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 (15)

four or five full-grown but still young cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
white pepper or cayenne ↝ Spices, pepper, white [Spices and Herbs]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
a little flour and butter ↝ Flour, 00 [Cereal Grains and Pasta]
a little flour and butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
any other of the usual ingredients
a small portion of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
of chili vinegar ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
cucumber vinegar ↝ Cucumber salad made with cucumber and vinegar [Coleslaw, non-lettuce salads]

Alternative preparation

cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
well-salted boiling water ↝ Water, tap [Tap water]
highly-flavoured brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
the Spanish sauce of page 101

Instructions (12)

Pare, and split into quarters, four or five full-grown but still young cucumbers; take out the seeds and cut each part in two.
Sprinkle the cucumber pieces with white pepper or cayenne.
Flour the cucumber pieces.
Fry them lightly in a little butter.
Lift them from the pan and drain them on a sieve.
Lay the fried cucumber pieces into as much good brown gravy as will nearly cover them.
Stew them gently from twenty-five to thirty minutes, or until they are quite tender.
If the gravy requires to be thickened or flavoured, dish the cucumbers and keep them hot while a little flour and butter, or any other of the usual ingredients, is stirred into it.
Some persons like a small portion of lemon-juice, or of chili vinegar added to the sauce; cucumber vinegar might be substituted for these with very good effect, as the vegetable loses much of its fine and peculiar flavour when cooked.

Alternative preparation

The cucumbers may be left in entire lengths, thrown into well-salted boiling water, and simmered for ten minutes.
Then thoroughly drained upon the back of a sieve.
And afterwards stewed very quickly until tender in some highly-flavoured brown gravy, or in the Spanish sauce of page 101.

Original Text

STEWED CUCUMBERS.

(English mode.)

Pare, and split into quarters, four or five full-grown but still young cucumbers; take out the seeds and cut each part in two; sprinkle 324them with white pepper or cayenne; flour and fry them lightly in a little butter, lift them from the pan, drain them on a sieve, then lay them into as much good brown gravy as will nearly cover them, and stew them gently from twenty-five to thirty minutes, or until they are quite tender. Should the gravy require to be thickened or flavoured, dish the cucumbers and keep them hot while a little flour and butter, or any other of the usual ingredients, is stirred into it. Some persons like a small portion of lemon-juice, or of chili vinegar added to the sauce; cucumber vinegar might be substituted for these with very good effect, as the vegetable loses much of its fine and peculiar flavour when cooked.

25 to 30 minutes.

Obs.—The cucumbers may be left in entire lengths, thrown into well-salted boiling water, and simmered for ten minutes, then thoroughly drained upon the back of a sieve, and afterwards stewed very quickly until tender in some highly-flavoured brown gravy, or in the Spanish sauce of page 101.

Notes

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