Modern cookery for private families

a brisk fire from twelve to fifteen minutes; pour to them by degrees nearly half a pint of strong beef broth, or of brown gravy; add salt, and more pepper if required; stew the whole for five minutes, and send the sauce very hot to table. A minced onion may be browned with the cucumbers when it is liked, and a spoonful of vinegar added to them before they are served. Cucumbers, 2 or 3; butter, 1-1/2 oz.; broth or gravy, nearly 1/2 pint; salt, pepper. ANOTHER COMMON SAUCE OF CUCUMBERS. Cucumbers which have the fewest seeds are best for this sauce. Pare and slice _two_ or _three_, should they be small, and put them into a saucepan, in which two ounces, or rather more, of butter have been dissolved, and are beginning to boil; place them high over the fire, that they may stew as softly as possible, without taking colour, for three-quarters of an hour, or longer should they require it; add to them a good seasoning of white pepper and some salt, when they are half done; and just before they are served stir to them half a teaspoonful of flour, mixed with a morsel of butter; strew in some minced parsley, give it a boil, and finish with a spoonful of good vinegar. WHITE CUCUMBER SAUCE. Quarter some young quickly-grown cucumbers, without many seeds in them; empty them of these, and take off the rinds. Cut them into inch lengths, and boil them from fifteen to eighteen minutes in salt and water; press the water from them with the back of a spoon, and work them through a sieve; mix them with a few spoonsful of _béchamel_, or thick white sauce; do not let them _boil_ again, but serve them very hot. A sauce of better flavour is made by boiling the cucumbers in veal gravy well seasoned, and stirring in the beaten yolks of two or three eggs, and a little chili vinegar or lemon-juice, at the instant of serving. Another also of cucumbers sliced, and stewed in butter, but without being at all browned,