Saturday, March 12, 2011

Stewed Cucumber

1 cucumber. 1 shalot. ½ ounce butter. ¼ pint water. A little pepper and salt.

Peel and slice the cucumber, place it in an enamelled stewpan with the shalot finely minced, the butter, pepper, salt and water. Simmer very gently for about half an hour, or until quite tender.

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