Stuffed Cucumbers Recipe

Choose medium sized cucumbers, pare, cut off one or both ends, extract

the seeds, boil from three to five minutes, drain and throw into cold

water to firm, drain again and fill the insides with chicken or veal

forcemeat; line a pan with thin slices of pork, on which set the

cucumbers, season with salt and pepper and a pinch of marjoram and

summer savory, baste with melted butter, or gravy, chicken gravy is the

best, cover with a buttered paper and let bake. Or stuff with a sausage

forcemeat, make a bed for the cucumbers of chopped vegetables and

moisten with stock or water; or fill with a tomato stuffing as for

stuffed tomatoes, baste often with butter, or a nice gravy, put over a

buttered paper and bake until done, in about fifteen or twenty minutes.

The Chicago Record gave the following recipe for cucumbers stuffed with

rice:--Pare thinly five five-inch cucumbers. Cut off one end and remove

the pulp, leaving a thick solid case, with one thick end. Season one cup

of hot boiled rice, salted in cooking, with a tablespoonful of butter, a

pinch each of marjoram and summer savory, saltspoonful of grated

nutmeg, four shakes of cayenne and a tablespoonful of lemon juice. Fill

the cucumbers with this mixture; replace the end, fastening it with

small skewers; place in a pan of boiling water, salted, in which are two

bay leaves and a clove of garlic, and boil for ten minutes or until

tender. Drain and serve covered with a cream sauce.