Ingredients
- 1/2 pint of good brown gravy
- 3 large cucumbers
- 4 persons
Directions
1114. INGREDIENTS.--3 large cucumbers, flour, butter, rather more than 1/2 pint of good brown gravy.
_Mode_.--Cut the cucumbers lengthwise 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, and 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 these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve.
_Time_.--Altogether, 20 minutes.
_Average cost_, when cheapest, 1d. each.
_Sufficient_ for 3 or 4 persons.
_Seasonable_ in June, July, and August; but may be had, forced, from the beginning of March.
THE CHATE.--This cucumber is a native of Egypt and Arabia, and produces a fruit of almost the same substance as that of the Melon. In Egypt it is esteemed by the upper class natives, as well as by Europeans, as the most pleasant fruit they have.