Stewed Cucumbers Recipe ingredients

To prepare this Stewed Cucumbers Recipe, first peel 2 or 3 cucumbers that are too large for serving in the usual way. Cut them in quarters lengthwise and scoop out the seeds. Cut again in inch and a half lengths, and throw them for half an hour or more in very cold water. Stew until tender in enough slightly salted, boiling water to cover them. Drain off the water, turn into a hot dish and simply dress with melted butter, salt, and pepper, with the addition, if liked, of 1 spoonful of rich hot cream. They may be served on crisp toast at breakfast or lunch with eggs, or to accompany an omelet, or with parsley butter as an accompaniment to a fish course, or with fish-balls. The wonder is, when so many think the cucumber indigestible, that it is not more used as a cooked vegetable.