Foods of England - Stewed Cucumber with Onions

Stewed Cucumber with Onions

Accompaniments
Historic

Sliced onion and cucumber in white sauce well flavoured with pepper or cayenne, "This is a favourite dish with lamb or mutton chops, rump-steaks, &c.;" (Mrs.B)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

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.

See: Devil Tavern Cucumbers

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