Saturday, March 12, 2011

Stewed Cucumber and Beetroot

1 small cucumber. 12 slices of beetroot. 1 shalot. 1 ounce butter. ¼ pint water. A little pepper and salt.

Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.

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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