Ragoo Cucumbers

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (7)

two cucumbers ↝ Cucumber, raw [Other vegetables and combinations]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a little butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
six spoonfuls of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
two of white wine ↝ Wine, white [Wine]
a blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a piece of butter as big as a walnut rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (8)

Slice the cucumbers and onions.
Fry them in a little butter.
Drain them in a sieve.
Put them into a sauce-pan.
Add six spoonfuls of gravy, two of white wine, and a blade of mace.
Let them stew for five or six minutes.
Take a piece of butter as big as a walnut, rolled in flour, and shake them together.
When it is thick, dish them up.

Original Text

To Ragoo Cucumbers.
TAKE two cucumbers, two onions, slice them, and fry them
in a little butter, then drain them in a sieve, put them into a
sauce-pan, add six spoonfuls of gravy, two of white wine, a blade
of mace; let them stew five or six minutes; then take a piece of
butter as big as a walnut rolled in flour, shake them together, and
when it is thick dish them up.

Notes

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