Home › Vegetables › Stuffed Cucumbers

Stuffed Cucumbers

Chop fine any kind of cold cooked meat, measure and add to it one-half of its bulk of cold boiled rice and a high seasoning of salt, pepper, onion juice and a pinch of curry powder. Pare large cucumbers, cut in two-inch lengths and carefully scoop out the centers. Fill with the stuffing and lay in a shallow pan. Pour in a half inch of seasoned beef stock, cover and simmer slowly at the side of the fire until the cucumbers are tender. Serve on thin squares of toast, pouring the gravy round at the last.