Cucumbers stuffed

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (35)
For the cucumbers
For the forcemeat
For stewing
For brown gravy
For serving leftovers
Instructions (38)
Preparing the cucumbers
  1. Pare the cucumbers.
  2. Cut a small piece off the end.
  3. Scoop out all the seeds.
  4. Blanch them for three or four minutes in boiling water on the fire.
  5. Then put them into cold water.
Making the forcemeat
  1. Take some veal off the leg, calf’s udder, fat bacon, and a piece of suet.
  2. Put it in boiling water about four minutes.
  3. Take it out, and chop all together.
  4. Put some parsley, small green onions, and shalots, all finely chopped.
  5. Add some salt, pepper, and nutmeg, sufficient for seasoning it.
  6. Add some crumbs of bread that have been steeped in cream.
  7. Add the whites of two eggs, and four yolks beaten well in a mortar.
Stuffing and stewing the cucumbers
  1. Stuff your cucumbers with this forcemeat.
  2. Put the piece you cut off each cucumber upon it again.
  3. Lay at the bottom of your stewpan some thin slices of bacon, with the skin of the veal, onions in slices, parsley, thyme, some cloves.
  4. Put your cucumbers in your stewpan.
  5. Cover them with bacon, &c., as at the bottom.
  6. Add some strong broth, just sufficient to cover them.
  7. Set them over a slow fire covered.
  8. Let them stew slowly for an hour.
Making brown gravy
  1. Put into your stewpan a quarter of a pound of butter.
  2. Set it over the fire, and, when melted, put in a spoonful of flour.
  3. Keep stirring it till it is as brown as you wish, but be careful not to let it burn.
  4. Put some good gravy to it.
  5. Let it boil some time, with parsley, onions, thyme, and spices.
  6. Then strain it.
Finishing the dish
  1. Make some brown gravy of a good colour, and well tasted.
  2. When your cucumbers are stewed, take them out.
  3. Drain them well from all grease.
  4. Put them in your brown gravy; it must not be thick.
  5. Set it over the stove for two minutes.
  6. Squeeze in the juice of a lemon.
Serving leftovers
  1. Cut the cucumbers in two, lengthwise, or, if you like, in round slices.
  2. Add yolks of eggs beaten.
  3. Dust them all well over with crumb of bread rubbed very fine.
  4. Fry them very hot.
  5. Make them of a good colour.
  6. Serve them in a dish, with fried parsley.
Original Text
Cucumbers stuffed. Take six or eight middling-sized cucumbers, the smoothest you can procure; pare them, cut a small piece off the end, and scoop out all the seeds; blanch them for three or four minutes in boiling water on the fire; then put them into cold[347] water to make the forcemeat. Then take some veal off the leg, calf’s udder, fat bacon, and a piece of suet, and put it in boiling water about four minutes; take it out, and chop all together; put some parsley, small green onions, and shalots, all finely chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, some crumbs of bread that have been steeped in cream, the whites of two eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with this, and put the piece you cut off each upon it again. Lay at the bottom of your stewpan some thin slices of bacon, with the skin of the veal, onions in slices, parsley, thyme, some cloves; put your cucumbers in your stewpan, and cover them with bacon, &c., as at the bottom, and then add some strong broth, just sufficient to cover them. Set them over a slow fire covered, and let them stew slowly for an hour. Make some brown gravy of a good colour, and well tasted; and, when your cucumbers are stewed, take them out, drain them well from all grease, and put them in your brown gravy; it must not be thick. Set it over the stove for two minutes, and squeeze in the juice of a lemon. To make brown gravy, put into your stewpan a quarter of a pound of butter; set it over the fire, and, when melted, put in a spoonful of flour, and keep stirring it till it is as brown as you wish, but be careful not to let it burn; put some good gravy to it, and let it boil some time, with parsley, onions, thyme, and spices, and then strain it to your cucumbers. Should any of the cucumbers be left at dinner, you may serve them up another way for supper; cut the cucumbers in two, lengthwise, or, if you like, in round slices; add yolks of eggs beaten, and dust them all well over with crumb of bread rubbed very fine; fry them very hot; make them of a good colour, and serve them in a dish, with fried parsley.
Notes
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