Cucumber Sauce
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 3-4 cucumbers
- 2 oz butter
- 6 tablespoonful brown gravy
Instructions
- Peel the cucumbers, quarter them, and take out the seeds;
- cut them into small pieces;
- put them in a cloth, and rub them well, to take out the water which hangs about them.
- Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour.
- Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.