[No. 33.]—Stewed Cucumber.
- 1 cucumber.
- 1 shalot.
- ½ ounce butter.
- ¼ pint water.
- A little pepper and salt.
Peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. Simmer very gently for about half an hour, or until quite tender.
Note.—May be served plain, or with [tomato sauce No. 181.]
[No. 34.]—Stewed Cucumber and Beetroot.
- 1 small cucumber.
- 12 slices of beetroot.
- 1 shalot.
- 1 ounce butter.
- ¼ pint water.
- A little pepper and salt.
Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.
[No. 35.]—Stewed Cucumber with Sauce Piquante.
- 2 cucumbers.
- 2 ounces butter.
- Pepper to taste.
- 1 gill of water.
- ½ teaspoon salt.
- ½ pint sauce piquante.
Peel and slice the cucumbers, place them in a stewpan with the other ingredients, and simmer for, half or three-quarters of an hour, leaving the lid off the last few minutes in order that none of the liquor may remain. Serve with [piquante sauce No. 171] poured over, and sippets of toast.