Curry (Cucumber) (A Cape Dish)

Instructions

1. Take four large cucumbers that are turning yellow. Peel them carefully, being particular that no bitterness is left, take out the seeds, and cut them in halves, or in three pieces if large.
2. Make the forcemeat: one pound of mutton, fresh or cold, minced; one slice of bread soaked in milk; an egg; a little salt and pepper; and a dessertspoonful of curry powder. Mix well together.
3. Stuff the cucumber with this.
4. Take two large onions and fry them a nice brown.
5. Make a paste of one ounce of curry powder, one teaspoonful of sugar, one tablespoonful of vinegar, a cup of stock, and a good tablespoonful of dripping (butter is better), and simmer it in a flat stewing-pot.
6. Arrange the stuffed cucumber in this and let it simmer on a moderate heat for two hours.
7. Serve with boiled rice. This makes a very nice lunch dish.