Mandrang or Mandram is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Victorian West Indian inspired accompaniment of cucumbers and onion in a lemon juice and Madeira wine dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Mandrang or Mandram.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
MANDRANG, OR MANDRAM.
(West Indian Receipt.)
Chop together very small, two moderate-sized cucumbers, with half the quantity of mild onion; add the juice of a lemon, a saltspoonful or more of salt, a third as much of cayenne, and one or two glasses of Madeira, or of any other dry white wine. This preparation is to be served with any kind of roast meat.
Modern Redaction
Ingredients:
2 medium-sized cucumbers
1 mild onion (white onion or red onion)
juice of 1 lemon
1/4 tsp salt
1/8 tsp cayenne pepper
150ml Madeira wine
Method:
Finely dice the cucumbers and onion and mix in a bowl.
Whisk together the lemon juice, salt, cayenne pepper and wine then pour over the vegetables. Toss to combine, cover the dish and set aside to infuse for 10 minutes.
Serve as an accompaniment to barbecued or roast meats.
