Stuffed Cucumbers

Preparation info

  • For

    4–6

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

This is a very fine eighteenth-century dish intended as one of the side dishes at a grand dinner. It is very good as a vegetarian main dish or accompanied by a piece of hot boiled gammon, or by hot cippolata sausages and croûtons of fried bread.

Ingredients

  • 2 large cucumbers
  • ½ pint (3 dl.) good well-seasoned stock, with tomato puree or fresh tomatoes

Method

Peel the cucumbers thinly and cut off the stalk ends. With a long thin knife, scoop out all the centres. Well mix all the ingredients for the filling and stuff the cucumbers. Replace the stalk ends and tie in place by winding thread round.

Fry gently in a large pan in butter, turning all the time so that they are lightly browned all over. Pour off surplus butter, pour in the stock and s