Cucumbers.
PARE twelve middle-sized cucumbers, slice them
about the thickness of a half-crown, and lay them in a
coarse cloth to drain. When quite dry, flour them, and
fry them in fresh butter till they are brown; then take
them out with an egg-slice, and lay them on a plate be-
fore the fire. Take a large cucumber, cut a long piece
out of the side, and scoop out all the pulp. Have
ready some onions nicely fried, fill the cucumber with
these, and season with pepper and salt, then put in the
piece that was cut out, and tie it round with packthread.
Flour it, and fry it till it is brown; then take it out of
the pan, and keep it hot. Let the pan remain on the
fire, and while you are putting in a little flour with one
hand, keep stirring it with the other. When it is thick,
put in two or three spoonfuls of water, half a pint of
white or red wine, and two spoonfuls of catchup. Stir
them together, and add three blades of mace, four
cloves,