137. Brown Cucumber Sauce.—Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoonfuls of brown sauce, and four of broth; let it simmer till tender, skim the butter off, remove the cucumbers into another stewpan, reduce the sauce a little, taste it and serve.