COMMON CUCUMBER SAUCE

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 (8)
Optional additions
Instructions (7)
  1. Pare, slice, dust slightly with pepper and with flour, two or three young cucumbers.
  2. Fry them a fine brown in a little butter, or dissolve an ounce and a half in a small stewpan or iron saucepan, and shake them in it over a brisk fire from twelve to fifteen minutes.
  3. Pour to them by degrees nearly half a pint of strong beef broth, or of brown gravy.
  4. Add salt, and more pepper if required.
  5. Stew the whole for five minutes, and send the sauce very hot to table.
  6. A minced onion may be browned with the cucumbers when it is liked.
  7. Add a spoonful of vinegar to them before they are served.
Original Text
COMMON CUCUMBER SAUCE. Pare, slice, dust slightly with pepper and with flour, two or three young cucumbers, and fry them a fine brown in a little butter, or dissolve an ounce and a half in a small stewpan or iron saucepan, and shake them in it over a brisk fire from twelve to fifteen minutes; pour to them by degrees nearly half a pint of strong beef broth, or of brown gravy; add salt, and more pepper if required; 122stew the whole for five minutes, and send the sauce very hot to table. A minced onion may be browned with the cucumbers when it is liked, and a spoonful of vinegar added to them before they are served. Cucumbers, 2 or 3; butter, 1-1/2 oz.; broth or gravy, nearly 1/2 pint; salt, pepper.
Notes
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