Recipe by Daniel Myers

Ingredients

1 very large cucumber (or zucchini)

1 lb. cooked pork, finely chopped

1 cup bread crumbs

1/4 cup raisins

4 Tbsp. butter, melted

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. cloves

1/8 tsp. mace

3 egg yolks

2 cups broth

4 Tbsp. butter

1/4 cup vinegar



Method

Cut the cucumber (or zucchini) in half lengthwise and scoop out the insides. I found an ice-cream scoop works incredibly well for this. In a large bowl, mix the pork, bread crumbs, raisins, butter, spices, and egg yolks until all the ingredients are uniformly wet and the mixture can be shaped. Fill in the hollowed out portion of the cucumber with the mixture, close it up, and pin the halves together with toothpicks. Place in a covered baking dish with the remaining ingredients and bake at 350°F until the stuffing reaches 160°F - about 1 hour.

Source [A Book of Cookrye, M. Waks, J. Waks (eds.)]: A Pudding in a Cowcumber. Take your Cowcumber and cut out all the meat that is within it, then take a Liver of a Lamb or Pigge, and Grapes or Gooceberies, and grated bread, pepper, salt, Cloves and mace, and a little suet, and the yolkes of three Egs, and mingle altogither and put in the Cowcumber, and let your broth boile or ever you put it in: the broth must be made of Mutton broth, Vinagre, and Butter, strained bread, and Salt, and so serve it out.

Published: July 18, 2016

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