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Classic
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page 76
Then stew them in a meat or beef extract broth with butter, nutmeg and rolled
crackers. Three-fourths of an hour will be sufficient to prepare this dish.
Serve with meat balls, cutlets, roast mutton, sausages and veal escallops.
59. Stuffed Cucumbers. Take large green cucumbers and pare them the evening
before they are to be used cut them in two lengthwise and lay them in vinegar
after taking out the seeds. Towards the noon hour dry them and make a veal
forcemeat, taking for this, purpose a small piece of finely chopped veal,
chopped mushrooms, a rusk which has been soaked in cold water and well pressed,
a small piece of fresh butter, a whipped egg, nutmeg and salt. Mix well, stuff
into the halved, cucumbers, tie them together, put them on the fire in plenty of
melted butter, brown them nicely all over and left them stew slowly until done.
After the cucumbers, have been taken from the fire, brown as much flour in the
butter which remains in the vessel as is necessary to thicken the sauce; also
put in the broth to make the sauce, or instead of this, water with the addition
of beef extract. Furthermore, a lemon slice without the seeds. some mare, salt,
a pinch of white pepper and capers. Stew the cucumbers in this for a short time
and after removing the threads serve in the sauce stirred with the yolk of an
egg.
60. Cooked Cucumbers. This makes a very easily digestible dish and while,
perhaps, it may be considered as being a trifle insipid in taste, yet it is
recommended because it can be prepared in 15 minutes. Pare the cucumbers, which
should be of a good size, cut into long pieces the thickness of a finger, put
into boiling salted water and cook for a few minutes; in meantime brown a
teaspoonful of flour in a small piece of butter, stir with it some fresh milk,
season with nutmeg and after draining the cucumbers stew them until done,
similar to cauliflowers.
After the cucumbers have come from the fire, a little vinegar can be added if
desired. Serve with meat balls, roast spring chicken and all kinds of salted and
smoked meats.
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