To Farce Cucumbers

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take six 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, shread some Parsley, and pickled Mushrooms small, two hard Eggs choped very fine, season it with Pepper, Salt, and Nutmeg. Stuff your Cucumbers full, and put on the Pieces, tye them with a Pack-thread 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 Wallnut 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 two Yolks of 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, untye the Strings, and pour the Sauce over. Serve it up for a Side-dish. Garnish with the Tops.