Slice the onions, and cut the cucumbers large; flour and fry them in some butter: then pour on some good broth or gravy, and stew till enough. Skim off the fat.
Stewed Onions.
Peel six large onions: fry them gently of a fine brown, but do not blacken; then put them in a small stewpan, with a little weak gravy, pepper, and salt: cover and stew two hours gently. They should be lightly floured at first.
Roast Onions.
Should be done with all the skins on. They eat well alone, with salt only, and cold butter; or with roast potatoes, or with beetroots.
Stewed Celery.
Wash, and strip off the outer leaves of six heads; halve, or leave them whole according to their size; cut them in four inch lengths. Put them in a stewpan with a cup of broth, or weak white gravy. Stew till tender; then add two spoonfuls of cream, and a little flour and butter, seasoned with pepper, salt, and nutmeg, and simmer all together.
Cauliflower in white Sauce.
Half boil, then cut into handsome pieces, and lay into a stewpan, with a little broth, a bit of mace, a little salt, and a dust of white pepper. Simmer half an hour; then put a little cream, butter, and flour; shake and simmer a few minutes, and serve.