The Epicure's Almanac or Diary of Good Living
June 28th : STEWED CUCUMBER
Select straightly grown cucumbers for this purpose; cut off the peel, and divide them into quarters long ways, take away the seeds, and place the quarters on a sieve to drain; when perfectly dry, cover them with flour.
Melt half a pound of fresh butter in the frying pan; when it boils put in the vegetables, and fry them till they are of a light brown; lift the slices carefully with a tin slice, and set them on a sloping slab to drain off the fat. Have ready some rich beef gravy, in which onions have been used; put the cucumbers into a stew pan covered with gravy, and let them simmer slowly till quite tender.
Before serving take out the cucumbers again, thicken the gravy with flour and butter, season it to your taste with salt and pepper, boil it, and pour it quite hot over the slices.