[No. 36.]—Braized Cucumber with Tomato Sauce.
- 1 cucumber.
- 1 shalot.
- ½ pound tomatoes.
- 1 gill of water.
- 2 ounces butter.
- ½ teaspoon salt.
- ¼ teaspoon pepper.
- 3 teaspoons semolina.
Dissolve the butter in a small stewpan, peel and slice the cucumber in slices about a quarter of an inch thick, remove the seeds with a pointed knife, dry the slices in a clean cloth and braize them in the butter until tender (about a quarter of an hour), adding a little salt and pepper. When done (they must on no account be allowed to break), remove them carefully with a fork one by one on to a suitable sized dish, and place on one side. To make the sauce, cut up the tomatoes and shalot, and place them with the seeds and any rough pieces of the cucumber in the butter which has just cooked the cucumber, adding water and salt if needed; simmer for half an hour, strain, and thicken with semolina, or flour if preferred. Re-warm the cucumber by placing it in the oven, pour the sauce over, and serve.
[No. 37.]—Stewed Mushrooms.
For Mushroom Patties, etc.
- 6 ounces mushrooms.
- ¾ pint of milk.
- Pepper and salt to taste.
- 1 ounce butter.
- ½ ounce flour.
Place the butter and flour in a small stewpan, and stir over a gentle heat until thoroughly mixed, add the milk and seasonings, and stir until it boils. Then place in the mushrooms, which have been cleaned and prepared, and boil gently until perfectly tender, stirring all the time. They are then ready for use.
[No. 38.]—Potato Stew.
- 6 or 8 small potatoes.
- 1 gill water.
- ½ pint milk.
- 1 small shalot.
- 1 ounce butter.
- ½ ounce flour.
- ½ teaspoon salt.
- ½ dozen peppercorns.
- 1 strip of lemon peel.