Stuffed Cucumbers

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For the cucumbers
For the sauce
Instructions (22)
  1. Take large cucumbers, cut a piece off the top, and scoop out all the pulp.
  2. Take a large white cabbage boiled tender, take only the heart, and chop it fine.
  3. Chop a large onion fine.
  4. Shred some parsley.
  5. Chop pickled mushrooms small.
  6. Chop two hard eggs very fine.
  7. Season the mixture with pepper, salt, and nutmeg.
  8. Stuff the cucumbers full with the mixture.
  9. Put the tops back on the cucumbers and tie them with packthread.
  10. Fry the stuffed cucumbers in butter until lightly browned.
  11. Prepare the sauce: take a quarter of a pint of red wine and a quarter of a pint of boiling water.
  12. Add a small onion chopped fine, a little pepper and salt to the sauce.
  13. Add a piece of butter as big as a walnut, rolled in flour, to the sauce.
  14. When the cucumbers are cooked, remove them from the pan and place them in a serving dish.
  15. Pour the fat out of the pan.
  16. Pour the prepared sauce into the pan and let it boil.
  17. Beat the yolks of two eggs fine and mix them with two or three spoonfuls of the sauce.
  18. Add the egg mixture to the boiling sauce in the pan, stirring constantly until it thickens.
  19. Untie the strings from the cucumbers.
  20. Pour the sauce over the cucumbers.
  21. Serve as a side-dish.
  22. Garnish with the tops of the cucumbers.
Original Text
TAKE fix large cucumbers, cut a piece off the top, and scoop out all the pulp; take a large white cabbage boiled tender, take only the heart; chop it fine, cut a large onion fine, shred some parsley and pickled muſhrooms small; two hard eggs chopped very fine, season it with pepper, salt and nutmeg; stuff your cucumbers full, and put on the pieces, tie them with a packthread, and fry them in butter of a light brown; have the following sauce ready: take a quarter of a pint of red wine, a quarter of a pint of boiling water, a small onion chopped fine, a little pepper and salt, a piece of butter as big as a walnut rolled in flour; when the cucumbers are enough, lay them in your dish, pour the fat out of the pan and pour in this sauce, let it boil and have ready the yolks of two eggs beat fine, mixed with two or three spoonfuls of the sauce, then turn them into the pan, let them boil, keeping it stirring all the time, untie the strings and pour the sauce over. Serve it up for a side-dish. Garnish with the tops.
Notes
—