1114. INGREDIENTS.—3 large cucumbers, flour, butter, rather more than 1/2 pint of good brown gravy.
Mode.—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; carefully dish them, skim the sauce, pour over the cucumbers, and serve.
Time.—Altogether, 20 minutes.
Average cost, when cheapest, 1d. each.
Sufficient for 3 or 4 persons.
Seasonable in June, July, and August; but may be had, forced, from the beginning of March.
THE CHATE.—This cucumber is a native of Egypt and Arabia, and produces a fruit of almost the same substance as that of the Melon. In Egypt it is esteemed by the upper class natives, as well as by Europeans, as the most pleasant fruit they have.
STEWED CUCUMBERS WITH ONIONS.
1115. INGREDIENTS.—6 cucumbers, 3 moderate-sized onions, not quite 1 pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a very little grated nutmeg.
Mode.—Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices; put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cucumbers be very large. Beat up the yolks of 2 eggs; stir these into the sauce; add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve. Do not allow the sauce to boil, or it will curdle. This is a favourite dish with lamb or mutton chops, rump-steaks, &c.