Mrs Beetons Vegetables Revisited
Stewed Cucumbers with Onions
6 Cucumbers
3 Medium Onions
600ml (1 pint) white stock
2 Egg Yolks
Grated Nutmeg
Salt and Cayenne, to taste
Peel and slice the cucumbers, remove the seeds, cut the onions into thin slices.
Put both into a saucepan, with the stock and let them boil for 15 minutes or longer, if the cucumbers are very large.
Beat the 2 egg yolks and stir into the sauce.
Add cayenne, salt and grated nutmeg.
Bring to boiling point 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, etc.
Time: Altogether, 20 minutes.
Sufficient: for 6 or 7 persons.
Seasonable in July, August and September, but may be had, forced, from the beginning of March.
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.
Time - Altogether, 20 minutes.
Average cost, when cheapest, 4d. each.
Sufficient for 6 or 7 persons.
Seasonable in July, August, and September; but may be had, forced, from the beginning of March.
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