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Tweet Devil-Tavern Cucumbers
Stewed cucumber slices with onion, fried in burned butter with Claret.
The former Apollo Club and Devil's Tavern at 2 Fleet Street, London, was a haunt of both Samuels Pepys and Johnson.
See: Fried Cucumbers
Original Receipt in 'The Country Housewife and Lady's Director' by Prof. R Bradley, 1728 (Bradley 1728)
To stew Cucumbers. From the Devil Tavern Fleet street
TAKE a dozen large green Cucumbers that are not too full of Seed; pare them and slice them; then take two large Onions and shred them indifferently small. Put these in a Sauce Pan and set them over the Fire to stew with as much Salt as you think convenient; stir them now and then till they are tender and then pour them into a Cullender to drain from the Water and are as dry as possible you can make them; then flour them and put some Pepper to them. After this burn some Butter in a Frying Pan, and when it is very hot put in your Cucumbers, and stir them continually till they are brown; then put to them about a Gill of Claret, and when that is well mix'd with them serve them hot under roast Mutton or Lamb, or else serve them on a Plate upon Sippits fry'd and dip'd in Mutton or Beef Gravey.
Temple Bar and the Devil Tavern from 'Old and New London'
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