pint of white stock, cayenne and salt to taste, the yolks of 2 eggs, a
very little grated nutmeg.
_Mode_.--Pare and slice the cucumbers, take out the seeds, and cut the
onions into thin slices; put these both into a stewpan, with the stock,
and let them boil for 1/4 hour or longer, should the cucumbers be very
large. Beat up the yolks of 2 eggs; stir these into the sauce; add the
cayenne, salt, and grated nutmeg; bring it to the point of boiling, and
serve. Do not allow the sauce to boil, or it will curdle. This is a
favourite dish with lamb or mutton chops, rump-steaks, &c.
_Time_.--Altogether, 20 minutes.
_Average cost_, when cheapest, 4d. each.
_Sufficient_ for 6 or 7 persons.
_Seasonable_ in July, August, and September; but may be had, forced,
from the beginning of March.
THE MELON.--This is another species of the cucumber, and is
highly esteemed for its rich and delicious fruit. It was
introduced to this country from Jamaica, in 1570; since which
period it has continued to be cultivated. It was formerly called
the Musk Melon.
ENDIVE.
[Illustration: ENDIVE.]