Method.—Cut the cucumbers lengthwise, to the size of the dish they are intended to be served in, empty them of the seeds, and put them into boiling water, with a little salt. Let them simmer for 5 minutes, then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should they be bitter, add a lump of sugar; dish them carefully, skim the sauce, strain over the cucumbers, and serve.
Time.—Altogether, 20 minutes. Average Cost, from 6d. each. Obtainable at any time.
1505.—CUCUMBERS, STUFFED. (Fr.—Concombres Farcis.)
Ingredients.—2 large cucumbers, ½ a lb. of finely-chopped cold meat (any kind may be used), 2 tablespoonfuls of breadcrumbs, 1 teaspoonful of finely-chopped parsley, ¼ of a teaspoonful of powdered mixed herbs, 2 eggs, or 1 egg and a little milk, as many croûtes of fried or toasted bread as there are pieces of cucumber, ½ a pint of brown sauce (see Sauces, No. 233), salt and pepper.
Method.—Prepare and parboil the cucumber as for Cucumber with Eggs. While they are cooking mix well together, in a stewpan, the meat, breadcrumbs, parsley and herbs, season with salt and pepper, add the eggs, with a little milk or stock if the mixture appears at all dry, and stir briskly over the fire until thoroughly hot. When the cucumbers are tender, drain them well, place each piece on a croûte of bread, fill carefully with the preparation, which should be piled up rather high, and, if liked, garnished with finely-chopped parsley or white of egg. Dish in two close rows, pour the sauce OVER, sprinkle on the garnish, and serve as hot as possible.
Time.—Altogether, 1 hour. Average Cost, 1s. 6d. to 1s. 10d. Obtainable all the year; cheapest in July and August.
1506.—DANDELION LEAVES, STEWED.
Ingredients.—Dandelion leaves, butter, flour, cream or stock, salt and pepper.
Method.—Wash the leaves thoroughly, let them remain in plenty of cold water for 2 or 3 hours, then drain well. Cover with boiling water, add a little salt, boil from 20 to 30 minutes, then strain, press well, and chop finely. To 1 pint of chopped dandelion leaves, allow 1 oz. of butter; melt this in a stewpan, and add 1 teaspoonful of flour. When well mixed, add 2 or 3 tablespoonfuls of cream or stock, put in the dandelion leaves, stir the mixture over the fire until it becomes thoroughly hot, then serve.
Time.—20 to 30 minutes. Seasonable in Spring.
