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Cucumber, Stuffed

Peel a large cucumber, remove a narrow piece from the side, and scoop out the seeds with a tea-spoon. Fill the cavity with nicely-flavoured forcemeat, replace the piece, and bind it round with strong white thread. Line the bottom of a saucepan with slices of meat and bacon, put the cucumber upon it, and then two or three more slices. Cover the whole with nicely-flavoured stock, and if more vegetables are desired, two or three sliced carrots, turnips, and onions may be added. Season with salt and pepper, and simmer gently, until cucumber, meat, and vegetables are sufficiently cooked. If the cucumber is tender before the rest, it should be taken out, and kept hot. Thicken the gravy with a little butter and flour, and pour it over the cucumber. Time, about one hour. Probable cost of cucumber, 6d. or 1s. Sufficient for four or five persons.