Another Common Sauce of Cucumbers

Method

Cucumbers which have the fewest seeds are best for this sauce. Pare and slice two or three, should they be small, and put them into a saucepan, in which two ounces, or rather more, of butter have been dissolved, and are beginning to boil; place them high over the fire, that they may stew as softly as possible, without taking colour, for three-quarters of an hour, or longer should they require it; add to them a good seasoning of white pepper and some salt, when they are half done; and just before they are served stir to them half a teaspoonful of flour, mixed with a morsel of butter; strew in some minced parsley, give it a boil, and finish with a spoonful of good vinegar.

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