To Stew Cucumbers

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Pare twelve Cucumbers, and slice them as thick as a Half-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 a long Piece 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 tye it round with a Pack-thread. 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 stir 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 Ketchup, stir it together, put in three Blades of Mace, four Cloves, half a Nutmeg, a little Pepper and Salt, all beat fine together it stir it into the Sauce-pan, then throw in your Cucumbers, give them a Toss or two, then lay the whole Cucumbers in the Middle, the rest round, pour the Sauce over all, untye 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.