Stuffed Cucumbers
Put two cucumbers on to stew, peeled, in a pint of stock. When tender, take them up, cut them into two-inch lengths for stuffing. The remains of any cold chicken, or rabbit, or veal will do. Have it minced fine, with a drop of any sauces liked, such as Mushroom, Worcestershire, Harvey, and a little flour, parsley, pepper, and salt. Fill up the cucumbers, place them in the stew-pan to get hot, and serve the gravy over. Fill the centre with white beans for a garnish.