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.