Stewed Cucumber With Sauce Piquante Recipe

2 cucumbers.

2 ounces butter.

Pepper to taste.

1 gill of water.

1/2 teaspoon salt.

1/2 pint sauce piquante.



Peel and slice the cucumbers, place them in a stewpan with the other

ingredients, and simmer for, half or three-quarters of an hour, leaving

the lid off the last few minutes in order that none of the liquor may

remain. Serve with piquante sauce No. 171 poured over, and sippets of

toast.

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