Other Recipes from PICKLES.Butter Scotch. Mrs. Edward E. Powers.
For Six Hundred Pickles. Mrs. M. E. Wright.
Cucumber Pickles. Mrs. H. T. Van Fleet.
Chow-chow. Mrs. Alice Kraner.
Chow-chow. Mrs. C. C. Stoltz.
Pickled Onions. Mrs. Dr. Fisher.
Pickled Peaches. Mrs. Dr. Fisher.
Mango Pickles. Mrs. W. H. Eckhart.
Mixed Pickles. Maud Stoltz.
Tomato Chow-chow. Mrs. A. H. Kling.
Spanish Pickle. Mrs. W. H. Eckhart.
Celery, Or French Pickle. Mrs. F. E. Blake.
Green Tomato Pickle. Mrs. F. R. Saiter.
Cucumber Pickles. Kittie M. Smith.
Chopped Pickle. Mrs. S. A. Powers.
Currant Catsup. Mrs. E.
Flint Pickles. Mrs. Laura Martin Everett.
Tomato Catsup. Mrs. G. Livingston.
Tomato Catsup. Mrs. Alice Kraner.
Cold Catsup. Mrs. F. E. Blake.
Common Catsup. Mrs. F. E. Blake.
Gooseberry Catsup. Evelyn Gailey.
Spiced Grapes. Mrs. G. A. Livingston.
Pickled Pears. Mrs. F. E. Blake.
Rosa's Sweet Pickle.
Cucumbers Stuffed(Pickles.) - (The Lady's Own Cookery Book)
Take six or eight middling-sized cucumbers, the smoothest you can
procure; pare them, cut a small piece off the end, and scoop out all the
seeds; blanch them for three or four minutes in boiling water on the
fire; then put them into cold water to make the forcemeat. Then take
some veal off the leg, calf's udder, fat bacon, and a piece of suet, and
put it in boiling water about four minutes; take it out, and chop all
together; put some parsley, small green onions, and shalots, all finely
chopped, some salt, pepper, and nutmeg, sufficient for seasoning it,
some crumbs of bread that have been steeped in cream, the whites of two
eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with
this, and put the piece you cut off each upon it again. Lay at the
bottom of your stewpan some thin slices of bacon, with the skin of the
veal, onions in slices, parsley, thyme, some cloves; put your cucumbers
in your stewpan, and cover them with bacon, &c., as at the bottom, and
then add some strong broth, just sufficient to cover them. Set them over
a slow fire covered, and let them stew slowly for an hour. Make some
brown gravy of a good colour, and well tasted; and, when your cucumbers
are stewed, take them out, drain them well from all grease, and put them
in your brown gravy; it must not be thick. Set it over the stove for two
minutes, and squeeze in the juice of a lemon.
To make brown gravy, put into your stewpan a quarter of a pound of
butter; set it over the fire, and, when melted, put in a spoonful of
flour, and keep stirring it till it is as brown as you wish, but be
careful not to let it burn; put some good gravy to it, and let it boil
some time, with parsley, onions, thyme, and spices, and then strain it
to your cucumbers.
Should any of the cucumbers be left at dinner, you may serve them up
another way for supper; cut the cucumbers in two, lengthwise, or, if you
like, in round slices; add yolks of eggs beaten, and dust them all well
over with crumb of bread rubbed very fine; fry them very hot; make them
of a good colour, and serve them in a dish, with fried parsley.
Cucumbers Stuffed With MushroomsPeel two large, firm cucumbers, and cut in half lengthwise; take out the
seeds. Take a quarter of a pound of fresh mushrooms, skin and stem them.
Chop the mushroom flaps very fine, put them in a spider with four
tablespoonfuls of melted butter and a very little water, cover and cook
until tender. Remove from the fire, stir in four heaping tablespoonfuls
of grated bread crumbs, salt and pepper to taste, a few drops of onion
juice, and the yolk of one egg. Stuff the cucumbers with this dressing,
put the halves together, fasten with wooden toothpicks or tie with
string. Place in a small dish that will fit in the steamer, cover
closely, and steam until tender--about three-quarters of an hour--and
serve with a brown sauce made as follows:
THE SAUCE.--Put on the skins and stems of the mushrooms in boiling
water. Fry a few slices each of carrot, celery top, green pepper, onion
and turnip in butter, strain the water from the mushroom stems into this
and stew until all are tender, strain, add a generous tablespoonful of
butter and enough flour to thicken the sauce, and salt and pepper to
taste. Place the cucumbers in a shallow vegetable dish, remove the
strings and pour the sauce around them.
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