Period June-National Fruit & Vegetable Month-Cucumbers Stewed

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Here is a GREAT vegetable dish!

Cucumbers Stewed
From “The Cook's Oracle; and Housekeeper's Manual”, By William Kitchiner, 1830

Peel and cut cucumbers in quarters, take out the seeds, and lay them on a cloth to drain off the water: when they are dry, flour and fry them in fresh butter; let the butter be quite hot before you put in the cucumbers; fry them till they are brown, then take them out with an
egg-slice, and lay them on a sieve to drain the fat from them (some cooks fry sliced onions, or some small button onions, with them, till they are a delicate light-brown colour, drain them from the fat, and then put them into a stew-pan with as much gravy as will cover them): stew slowly till they are tender; take out the cucumbers with a slice, thicken the gravy with flour and butter, give it a boil up, season it with pepper and salt, and put in the cucumbers; as soon as they are warm, they are ready.
 
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JOIN NOW: REGISTER HERE!
Fewer ads. Lots of American Civil War content!
JOIN NOW: REGISTER HERE!
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