Page:Mrs Beeton's Book of Household Management.djvu/946

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Ingredients.—2 or 3 small cucumbers, pepper and salt to taste, flour, oil or butter.

Method.—Pare the cucumbers and cut them into slices of an equal thickness, commencing to slice from the thick end, and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them in a pan of boiling oil or butter; keep turning them about till brown, lift them out of the pan, let them drain on a cloth, then season, and serve, piled lightly on a dish.

Time.—About 20 minutes. Average Cost, 1s. 2d. to 1s. 6d. Obtainable all the year.

Ingredients. 2 medium-sized cucumbers, ½ a pint of white sauce (see Sauces), 1 oz. of butter, the yolks of 2 eggs, ½ a teaspoonful of finely-chopped shallot, or onion, ½ a teaspoonful of finely-chopped parsley, salt and pepper.

Method.—Pare the cucumbers, put them into boiling water, cook for about 10 minutes, then drain well and cut them into slices about 1 inch in thickness. Heat the butter in a stewpan, put in the sliced cucumber, shallot, and a good seasoning of salt and pepper, toss over the fire for a few minutes, then add the white sauce. Just before boiling point is reached add the yolks of eggs and parsley, stir and cook gently until the eggs thicken, then season to taste, and serve.

Time.—About 30 minutes. Average Cost, from 1s. 3d. to 1s. 6d. Obtainable at any time, cheapest in July and August.

Ingredients.—2 large cucumbers, flour, butter, rather more than ½ a pint of good brown gravy.