To Stew Cucumbers

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Pare twelve Cucumbers, and slice them as thick as a Crown-piece, and put them to drain, and then lay them in a coarse Cloth till they are dry, flour them, and fry them brown in Butter; pour out the Fat, then put to them some Gravy, a little Claret, some Pepper, Cloves, and Mace, and let them stew a little; then roll a Bit of Butter in Flour, and toss them up seasoned with Salt: You may add a very little Mushroom-pickle.