Home › Vegetables › Cucumbers, Stewed

Cucumbers, Stewed

Select rather large cucumbers, peel them, cut them into halves lengthwise and then into quarters. Lay them in a shallow pan, cover with boiling salted water and stew gently for twenty minutes. When done, lay them carefully on toasted bread, and pour over them this sauce: Two tablespoons of butter; one-half pint of boiling water; one-half lemon; one tablespoon of flour; one-half teaspoon of salt and a dash of pepper. Place one-half of the butter in a stewpan and when melted add the flour. Cook, but do not brown, and when quite smooth add the boiling water. Simmer gently for about ten minutes, stirring all the time, then add the rest of the butter and the seasoning and serve at once.