Minced Beef with Cucumbers
Source of Recipe
The Thorough Good Cook, by George Augustus Sala, recipes from 1896
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 thick-
ness 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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