To force cucumbers is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of cucumbers that are hollowed out, stuffed with oysters, fried in butter and finished by cooking in gravy. The full recipe is presented here and I hope you enjoy this classic British version of: To force cucumbers.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
To force cucumbers.
TAKE three large cucumbers, ſcoop out the pith, fill them with fried oyſters, ſeaſoned with pepper and ſalt ; put on the piece again you cut off, ſew it with a coarſe thread, and fry them in the butter the oyſters are fried in : then pour out the butter, and ſhake in a little flour, pour in half a pint of gravy, ſhake it round and put in the cucumbers. Seaſon it with a little pepper and ſalt ; let then ſtew ſoftly till they are tender, then lay them in a plate, and pour the gravy over them : or you may force them with any ſort of force-meat you fancy, and fry them in hog's lard, and then ſtew them in gravy and red wine.
Modern Redaction
Ingredients:
3 large cucumbers
20 oysters, shucked
100g butter
salt and freshly-ground black pepper, to taste
1 tbsp plain flour
300ml gravy
Method:
Take the cucumbers and carefully cut a V-shaped lid all the way along the top. Scoop out the pith and trim the lid.
Melt the butter in a pan, add the oysters and fry for a few minutes, or until heated through. Remove the oysters from the pan and chop. Season with salt and black pepper then use to stuff the cucumbers. Sit the lid you removed back on the cucumbers.
Either sew or tie the lid back securely on the cucumber then place them in the pan the oysters were cooked in and fry them in the same butter until golden brown all over. Pour off the excess butter then scatter the flour into the pan and stir to form a roux. Beat in the gravy and season with salt and black pepper.
Bring to a gentle simmer and stew softly until tender. Transfer the cucumbers to a plate, pour over the gravy and serve.
