Cucumber Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of fried cucumbers served in a brown gravy base. The full recipe is presented here and I hope you enjoy this classic British version of: Cucumber Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CUCUMBER SAUCE.
398. INGREDIENTS.—3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy.
Mode.—Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces; put them in a cloth, and rub them well, to take out the water which hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour. Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.
Peel the cucumbers then quarter and remove the seeds. Chop the cucumbers finely then place in a cloth and pat to dry.
Melt the butter in a pan, add the cucumbers then fry over high heat, shaking the pan frequently, until the cucumbers begin to brown. Add the brown gravy, bring to a simmer then cover and simmer gently for 10 minutes.
