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 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 1/4 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  |
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