Stewed Cucumber ◆ 1930s Recipe

★ About this recipe: Last week, we shared with you a 1930s recipe for Roast Neck of Lamb. This week, we’ll be showing you how to make the original accompaniments as per the 1936 recipe, starting with the garnish: stewed cucumber.

This has to be the strangest dish that we have tried to date. We can’t imagine that it would be particularly nice by itself, but as a garnish to our roast lamb it worked quite well.

Tip: Eat as quickly as possible once ready, otherwise the sauce will congeal.
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★ Ingredients:
1 large cucumber
¾ pint brown stock (we used lamb stock as this dish was to be served as a garnish to roast lamb)
28g butter
14g flour
Salt & pepper to season

★ Full instructions for:
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★ Book Details: Cookery Illustrated and Household Management (1936)
By: Elizabeth Craig
Publisher: Odhams Press Limited (Long Acre, London, W.C.2, England, U.K.) __________________________________________

♪ Music: Lifting Dreams by Aakash Gandhi