Cucumber is generally thought to be a vegetable that is eaten raze with fish or iti salads. It is, however, an exquisite vegetable when cooked and it makes a delicious hot accompaniment for fish, meat or poultry.
1 oz. butter
1 large cucumber, cut into
4 oz. pickling (pearl) onions, peeled
2- teaspoon salt
2 teaspoon grated nutmeg
1 tablespoon finely chopped fresh parsley
In a medium-sized frying-pan, melt the butter over moderate heat. When the foam subsides, add the cucumber and onions.
Cover the pan, reduce the heat to low and simmer, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown.
Stir in the salt and nutmeg. Remove the pan from the heat and transfer the vegetables to a warmed serving dish. Sprinkle over the parsley and serve immediately.