CUCUMBERS, Stewed.
Ingredients.—3 large cucumbers, flour, butter, rather more than ½ pint of good brown gravy. Mode.—Cut the cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water with a little salt, and let them simmer for 5 minutes; then take them out, place them in another stewpan, with the gravy, and let them boil over a brisk fire until the cucumbers are tender. Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve. Time.—Altogether, 20 minutes. Average cost, when cheapest, 1d. each. Sufficient for 3 or 4 persons. Seasonable in June, July, and August; but may be had, forced, from the beginning of March.