Toſtew Cucumbers

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

for the cucumbers

twelve cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
flour them ↝ Flour, 00 [Cereal Grains and Pasta]
freſh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one cucumber whole ↝ Cucumber, raw [Other vegetables and combinations]
fry'd onions peeled and sliced ↝ Onions, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
Fry it brown, first flouring it ↝ Flour, 00 [Cereal Grains and Pasta]

for the sauce

a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
two or three spoonfuls of water ↝ Water, tap [Tap water]
half a pint of white or red wine ↝ Wine, white [Wine]
two spoonfuls of catchup
three blades of mace ↝ Spices, mace, ground [Spices and Herbs]
four cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
half a nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a little pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
a little pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

for garnish

fry'd onions ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (19)

Pare twelve cucumbers and slice them as thick as half a crown.
Lay them in a coarse cloth to drain.
When they are dry, flour them and fry them brown in fresh butter.
Take them out with an egg-slice, lay them in a plate before the fire.
Cut long slices out of the side of one whole cucumber and scoop out all the pulp.
Fill the whole cucumber with fried onions, seasoned with pepper and salt.
Put on the piece you cut out, and tie it round with a packthread.
Fry it brown, first flouring it.
Take it out of the pan and keep it hot.
Keep the pan on the fire, and with one hand put in a little flour, while with the other you stir it.
When it is thick put in two or three spoonfuls of water, and half a pint of white or red wine, two spoonfuls of catchup.
Stir it together, put in three blades of mace, four cloves, half a nutmeg, a little pepper and salt, all beat fine together.
Stir it into the sauce-pan.
Throw in your fried sliced cucumbers, give them a toss or two.
Lay the whole stuffed cucumber in the middle, the rest round.
Pour the sauce all over.
Untie the whole cucumber before you lay it into the dish.
Garnish the dish with fried onions.
Send it to table hot.

Original Text

To ſtew Cucumbers.
PARE twelve cucumbers and ſlice them as thick as half a crown, lay them in a coarſe cloth to drain, and when they are dry, flour them and fry them brown in freſh butter; then take them out with an egg-ſlice, lay them in a plate before the fire, and have ready one cucumber whole, cut long ſlices out of the ſide and ſcoop out all the pulp; have ready fry'd onions peeled and ſliced, and fry'd brown with the ſliced cucumber. Fill the whole cucumber with the fry'd onion, ſeaſoned with pepper and ſalt; put on the piece you cut out, and tie it round with a packthread. Fry it brown, firſt flouring it, then take it out of the pan and keep it hot; keep the pan on the fire, and with one hand put in a little flour, while with the other you ſtir it. When it is thick put in two or three ſpoonfuls of water, and half a pint of white or red wine, two ſpoonfuls of catchup, ſtir it together, put in three blades of mace, four cloves, half a nutmeg, a little pepper and ſalt, all beat fine together; ſtir it into the ſauce-pan, then throw in your cucumbers, give them a toſs or two, then lay the whole cucumber in the middle, the reſt round, pour the ſauce all over untie the cucumber before you lay it into the diſh. Garniſh the diſh with fry'd onions, and ſend it to table hot. This is a pretty ſide-diſh at a firſt Courſe.

Notes

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