Roast Beef with Stewed Cucumbers

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the roast beef
For the stewed cucumbers
Instructions (14)
  1. Roast a tender piece of beef, lay fat bacon all over it, and roll it in paper.
  2. Baste the beef during roasting.
  3. When the beef is roasted, cut about two pounds into thin slices.
  4. Lay the beef slices in a stew-pan.
  5. Peel six large cucumbers and chop them small.
  6. Lay the chopped cucumbers over the beef slices in the stew-pan.
  7. Add a little pepper and salt to the cucumbers.
  8. Lay the cucumbers in butter for about ten minutes.
  9. Drain out the butter from the cucumbers.
  10. Shake some flour over the cucumbers.
  11. Toss the cucumbers up.
  12. Pour in half a pint of gravy.
  13. Let the cucumbers stew until they are thick.
  14. Dish up the stewed cucumbers.
Original Text
ROAST a tender piece of beef, lay fat bacon all over it, and roll it in paper, baste it, and when it is roasted cut about two pounds thin slices, lay them in a stew-pan, and take six large cucumbers, peel them, and chop them small, lay over them a little pepper and salt, then lay them in butter for about ten minutes, then drain out the butter, and shake some flour over them; toss them up, pour in half a pint of gravy, let them stew till they are thick, and dish them up.
Notes
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