|Minced meat||1⁄2 Pound, cold (E.G. Ham, Veal, Beef, Chicken)|
|Fresh breadcrumbs||2 Ounce (2 Heaped Tablespoon)|
|Finely chopped parsley||1|
|Mixed herbs||1⁄4 Teaspoon|
|Stock||1 Teaspoon (Leveled)|
|Worcester sauce||1 Tablespoon|
|Croutes||1 Cup (16 tbs) (Of Fried Bread)|
Wash and peel the cucumbers and cut into 2-in lengths.
Scoop out the centres with a teaspoon.
Steam until soft—about 15 min While the cucumber is cooking, heat the margarine in a saucepan.
Stir in the meat, breadcrumbs, parsley and herbs, heat thoroughly, add the beaten egg and enough stock to give a soft stuffing.
Season well, adding Worcester sauce for extra flavour, if necessary.
Drain the cucumber and put each piece on a croute of bread.
Fill with the hot stuffing, which should be piled up high.
Garnish with chopped parsley.