Stewed Cucumber with Onions
Sliced onion and cucumber in white sauce well flavoured with pepper or cayenne, "This is a favourite dish with lamb or mutton chops, rump-steaks, &c." (Mrs.B)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
STEWED CUCUMBERS WITH ONIONS.
1115. INGREDIENTS: 6 cucumbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg.
Mode: Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for ¼ hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c.
Time: Altogether, 20 minutes.
Average cost: when cheapest, 4d. each.
Sufficient: for 6 or 7 persons.
Seasonable: in July, August, and September; but may be had, forced, from the beginning of March.
See: Devil Tavern Cucumbers
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY