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From: The Thorough Good Cook

Entrees: 29. Minced Beef with Cucumbers

Take a rump steak undressed, and with a sharp knife shred it very fine. Put it into a stew-pan with a little clarified butter and some salt; stir it over a quick fire for some minutes, then add half a pint of beef gravy; let it boil gently till it becomes of a proper thickness. Gut two large cucumbers in slices the thickness of a crown piece, and put them into a stew-pan with an onion sliced, some clarified butter, a little vinegar, a lump of sugar, and fry them of a bright brown colour; add some plain sauce; let simmer gently till sufficiently done; then lay the mince in the dish, and proceed to pour the cucumber over it. You may, if you please, thicken the sauce with a little flour and butter; and add the squeeze of a lemon just before serving.

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