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Soups-Stews  | Time:1 hour.
Seasonable from June to September.
Sufficient for 4 persons.
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Ingredients
- 1 large cucumber
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a piece of butter the size of a walnut
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a little chervil cut in large pieces
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a little sorrel cut in large pieces
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salt to taste
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pepper to taste
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the yolks of 2 eggs
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1 gill of crea
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1 quart of medium stock
| Directions
Pare the cucumber, quarter it, and take out the seeds
Cut it in thin slices
Put these on a plate with a little salt, to draw the water from them
Drain, and put them in your stewpan, with the butter
When they are warmed through, without being browned, pour the stock on them
Add the sorrel, chervil, and seasoning
Boil for 40 minutes
Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving |
Source: The Book of Household Management by Isabella Beeton (1859)
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Colony Corn Chowder 
