Cold Cucumber Soup
|Grated cheese||2 Ounce|
|White pepper||To Taste|
|White stock||1 Pint|
Saute onion in butter, thicken with the cornflour, stirring gently.
Add chopped and peeled cucumbers, and mixed milk and stock.
Season to taste, and simmer until cucumber is soft.
Add grated cheese and cook for a further 5 minutes.
Put through mill or sieve, stir in cream, and when cool store in refrigerator.
Two or three finely cut cucumber rings make a pleasing garnish to this cold soup when served.
Here is an old Kentish recipe supplied by a friend in whose family the book has been for generations.
At a guess, I should say that this is an early nineteenth century recipe.