Instructions: Lightly peel the cucumbers, cut in half lengthwise, blanch for 2-3 minutes, drain well. If you wish, the cucumbers can be cut into smaller (1 1/2-2") sections. Remove the seeds. Prepare the forcemeat by mixing all the ingredients tohgether in a bowl until well combined. Stale bread crumbs and eggs may be added for binding. A variety of meats may be used, or if you wish, a fish stuffing. Place the stuffed cucumbers in a casserole with a small amount of beef boullion. Cover and poach for 15-20 minutes in a slow oven (200 to 250 degrees.)

(Nova Scotia) by Hope Dunton

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