Fried in butter, as an accompaniment for mutton or dark meats (Moxon 1764, Mrs.B, etc)
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
147. To fry CUCUMBERS for Mutton Sauce.
You must brown some butter in a pan, and cut six middling cucumbers, pare and slice them, but not over thin, drain them from the water, then put them into the pan, when they are fried brown put to them a little pepper and salt, a lump of butter, a spoonful of vinegar, a little shred onion, and a little gravy, not to make it too thin, so shake them well together with a little flour.
You may lay them round your mutton, or they are proper for a side-dish.
See: Devil Tavern Cucumbers
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