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 Cucumber slices sprinkled with flour and hot pepper, stewed in stock (Acton 1845, etc)  Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)STEWED CUCUMBERS. Take fresh gathered cucumbers, pare them, cut them into shapes if seedy, or slices if young. Put them into a stewpan, and add a little salt, sugar, and an onion. Simmer them over a tire, till nearly done and the liquor reduced, or fry them with a bit of fresh butter, and add a good strong cullis. Let the cucumbers stew till done, and serve them up with the mutton, which may be roasted with larding. See also: Fried Cucumber Devil-Tavern Cucumbers  |
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