CASSEROLE CUCUMBERS
(Recipe of Richard Bradley, owner of the “Devil’s Inn” in Fleat Str.)


We were talking about casseroles the other day and you reminded me of one of the most popular dishes in the UK, especially in Scotland.
Devil’s Inn was the most famous Inn of the Highlands, my dear country.
This, recipe is one of the must you have to taste when you visit the Highlands. It was my grandmother's hit.
I post it exclusively for my girls’ eyes only in chef talk café.
This original recipe is not available in the Internet

Ingredients.

2 large cucumbers, unpeeled, cut in thick pieces.
4 onions finely chopped
1 ¼ teacup of red wine
2 tsp of salty flour
4 large tbs of butter
¾ teacup of water.


Place the cucumbers, onion and the ¼ of the wine in the casserole and boil them in min temperature for 10 min. Drain them and dry them on kitchen paper and flour them. In the meanwhile you have to melt the butter in a large frying pan. Fry the cucumber and the onions until the take a slight golden color. Add the rest of the wine and the water stirring continuously. Boil them for some minutes until the sauce is done.
Add salt and pepper and serve immediately.

Enjoy it!

[kokopuffs]

Pls explain:
1. salty flour (how much salt)
2. 1 1/4 teacups (how many fluid ounces)

[nancya]

Reminds me of my antique recipes...

I have never eaten cooked cucumbers, I'm going to have to try this.

Dear kokopuffs.

I am flattered that an experienced chef like you showed interest in my recipe.
I hate to lecture, like someone else in this forum (from Athens Greece) but the reason why I didn't used any metrical system is because Richard Bradley who first introduced this recipe in Scotland around 17th century didn’t use any metrical system.
All the great Scottish cooks don't use metric systems. Eliza Smith who is the author of the first English cook book that was published in the States doesn’t use metric system either.
As you know Eliza Smith's work had a great impact on American cuisine. Maybe this is the reason that in the States they use the teacup or the table spoon as measurements.
Dear nancya, this is an old recipe indeed .
Every hero in Oscar Wilde's plays that respects himself considers casserole cucumbers as his favourite dish!
Who told you that secret agents are illiterate? Athenaeus?




Bond,James Bond

[wagamama]

HI! I Agree with you Mr. Bond ,first of all you cook with your heart!

[kokopuffs]

I ASKED HOW MANY FLUID OUNCES IS 1 1/4 TEACUP? In some areas a teacup is 6 fl oz.

[Kimmie]

Dear 007,

The metric system is not in use in the US. Therefore, fluid ounces in Scotland are the same a fluid ounces in the US.

BTW, thanks for the recipe ol boy.

Cheerio dear James!

My my sweet n’ sour Kimmie!

What a shocking revelation. So, we don’t use the metric system but the fluid ounces!
In the Medieval period, in Scotland they didn’t use any system…
I use the 6oz teacup and I put 1tsp of salt in a teacup of flour.


Bond,James Bond