Home › Game › Cooked Cucumbers

Cooked Cucumbers

To make stewed cucumbers, take four good-sized cucumbers, peel them and cut into halves lengthwise; then quarter them and take out the large seeds with the end of a pointed knife; pour a little lemon juice on each piece; sprinkle with salt and pepper and cover with a slight dusting of flour. Put the pieces of cucumber into a spider and nearly cover them with a good stock. Cover the dish and cook the cucumbers slowly three-quarters of an hour, or until they are tender; lift them carefully out and place on pieces of fried bread cut the size of the vegetable, and put them where they will keep warm. Add to the stock a tablespoonful of browned flour, four spoonfuls of stewed and strained tomatoes, a dash of mace, salt and pepper to taste, and a gill of sherry wine. Pour around the cucumbers and serve at once.