Peterson’s Magazine 1865
– Pare and split in quarters four full-grown but young cucumbers, take out the seeds, and cut each part in two, sprinkle them with white pepper or Cayenne, flour and fry them lightly in a little butter, lift them as much good brown gravy as will nearly cover them, and stew them gently from twenty-five to thirty minutes, or until they are quite tender. Should the gravy require to be thickened or flavored, dish the cucumbers and keep them hot while a little flour and butter, or any other of the usual ingredients, are stirred into it. Some persons like a small portion of lemon-juice mixed to the sauce; cucumber-vinegar might be substituted with very good effect, as the vegetables loses much of its fine flavor when cooked.
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