To ragoo cucumbers is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of cucumbers and onions that are fried in butter and finished in gravy thickened with a flour and butter roux. The full recipe is presented here and I hope you enjoy this classic British version of: To ragoo 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 ragoo cucumbers
TAKE two cucumbers, two onions, ſlice them, and fry them in a little butter, then drain them in a ſieve, put them into a ſauce-pan, add ſix ſpoonfuls of gravy, two of white wine, a blade of mace : let them ſtew five or ſix minutes ; then take a piece of butter as big as a walnut rolled in flour, ſhake them together, and when it is thick, diſh them up.
Modern Redaction
Ingredients:
2 cucumbers, sliced
2 onions, sliced
4 tbsp butter, for frying
6 tbsp gravy
2 tbsp white wine
1 blade of mace
2 tbsp butter mixed to a paste with 1 tbsp plain flour, as a thickener
Method:
Add the butter to a pan and when foaming stir in the cucumbers and onions. Fry for about 5 minutes, or until the onions are softened then pour over the gravy and white wine. Add the mace, bring to a simmer, cover the pan and cook for 5 minutes.
After this time, stir in the flour and butter mix, a little at a time, mixing well to combine after each addition. Return to a simmer and cook until the sauce is thick. Serve hot.
