397. INGREDIENTS.—1/3 pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice.
Mode.—Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste, to give it a flavour.
Time.—5 minutes to simmer. Average cost for this quantity, 7d.
This sauce may be flavoured with very finely-shredded shalot.
CUCUMBER SAUCE.
398. INGREDIENTS.—3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy.
Mode.—Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces; put them in a cloth, and rub them well, to take out the water which hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour. Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.
Time.—Altogether, 1/2 hour.
PICKLED CUCUMBERS.
399. INGREDIENTS.—1 oz. of whole pepper, 1 oz. of bruised ginger; sufficient vinegar to cover the cucumbers.