This Marmalade is good to be serv'd in Glasses as a Sweet-meat in a
Desert, or to be put into Coffins for Tarts, or to be brought upon the
Table in Saucers among the other Sweet-meats in a Desert.
To stew _Cucumbers._ From the _Devil-_Tavern, _Fleet-street._
Take a dozen large green Cucumbers, that are not too full of Seed; pare
them, and slice them; then take two large Onions, and shred them
indifferently small. Put these in a Sauce-Pan, and set them over the Fire
to stew, with as much Salt as you think convenient; stir them now and then,
till they are tender, and then pour them into a Cullender to drain from the
Water, and are as dry as possible you can make them; then flour them, and
put some Pepper to them. After this, burn some Butter in a Frying-Pan; and
when it is very hot, put in your Cucumbers, and stir them continually till
they are brown; then put to them about a Gill of Claret; and when that is
well mix'd with them, serve them hot, under roast Mutton or Lamb; or else,
serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef
Gravey.
To Farce _Cucumbers._ From the same.
Take large Cucumbers and pare them, then scoop out all the Seeds, first
cutting off one End, then prepare the following Farce for them.
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