Boiled Cucumbers
(
Vaughan’s Vegetable Cook Book)
Peel the cucumbers unless very young and tender, put into boiling salted
water, and when boiled throw them into cold water to firm them. When
ready for use, heat them in butter quickly without frying them, season
with salt and pepper, pour over any good sauce and serve. Ripe cucumbers
can be treated quite similarly unless the seeds are tough, if they are,
mash the cucumbers through a sieve and serve with butter, pepper and
salt.
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