- 1 medium-sized cucumber.
- 1 ounce butter.
- ¼ teaspoon salt.
- ¼ teaspoon pepper.
- 2 tablespoons water.
- A little grated nutmeg.
- [Sauce No. 174].
Peel and slice the cucumber (about quarter inch thick), and if not very young remove the seeds, place the slices in a stewpan together with the water, butter, salt and nutmeg. Simmer until tender, leaving the lid off so as to reduce the liquor. Arrange the slices in a dish, taking care not to break them, sprinkle with the pepper, pour over the sauce, and do not serve until perfectly cold.
[No. 190.]—Haricot Bean Salad.
- ½ pint soaked haricot beans.
- 1 pint of water.
- 1 ounce butter.
- ½ teaspoon salt.
- A little grated nutmeg.
- ½ pint [Sauce No. 174].
Dissolve half an ounce of butter in a saucepan, place in the beans and water, and boil one and a half hours; add salt and boil another half hour. When done, strain (saving the liquor), and turn the beans into a basin containing half an ounce of oiled butter and the nutmeg. Stir the beans about carefully, and then place them in a dish or salad bowl; pour the sauce over, and stand on one side to get thoroughly cold.
[No. 191.]—Onion Salad.
- 2 large Spanish onions.
- 1 strip of lemon peel.
- ½ dozen peppercorns.
- [Sauce No. 176].
Peel and quarter the onions, and boil them in salted water with the peppercorns and lemon peel. When quite tender, lift them out and place on one side to drain and get cold. When quite cold, place them in a dish or bowl, pour half the sauce over, and reserve the remainder to pour over just before sending to table.
[No. 192.]—Potato Salad.
- 4 good-sized cold potatoes.
- 1 tablespoon of chopped watercress.
- ½ pint [Sauce No. 175].