flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of
sugar, the yolks of 2 eggs, salt and pepper to taste.
_Mode_.--Pare and cut the cucumbers into slices of an equal thickness,
and let them remain in a pickle of salt and vinegar for 1/2 hour; then
drain them in a cloth, and put them into a stewpan with the butter. Fry
them over a brisk fire, but do not brown them, and then dredge over them
a little flour; add the broth, skim off all the fat, which will rise to
the surface, and boil gently until the gravy is somewhat reduced; but
the cucumber should not be broken. Stir in the yolks of the eggs, add
the parsley, sugar, and a seasoning of pepper and salt; bring the whole
to the point of boiling, and serve.
_Time_.--Altogether, 1 hour.
_Average cost_, when cheapest, 4d. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in July, August, and September; but may be had, forced,
from the beginning of March.
FRIED CUCUMBERS.