Stewed Cucumbers
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3 large cucumbers
- flour
- butter
- rather more than 1/2 pint of good brown gravy
Instructions
- Cut the cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes;
- then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender.
- Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve.