Cucumbers, Stewed
INGREDI- ENTS for dish for 8 persons. -3 large cucumbers, flour, butter, rather more than 1/2 pint CURRANT AND RASPBERRY. of good brown gravy. AVERAGE COST, 1s. 3d.
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; care fully dish them, skim the sauce, pour over the cucumbers, and serve.
TIME. Altogether, 20 minutes.
SEASONABLE in June, July and August; but may be had, forced, from the beginning of March.