ff the water: when they are dry, flour and fry them in
fresh butter; let the butter be quite hot before you put in the
cucumbers; fry them till they are brown, then take them out with an
egg-slice, and lay them on a sieve to drain the fat from them (some
cooks fry sliced onions, or some small button onions, with them, till
they are a delicate light-brown colour, drain them from the fat, and
then put them into a stew-pan with as much gravy as will cover them):
stew slowly till they are tender; take out the cucumbers with a slice,
thicken the gravy with flour and butter, give it a boil up, season it
with pepper and salt, and put in the cucumbers; as soon as they are
warm, they are ready.

The above, rubbed through a tamis, or fine sieve, will be entitled to be
called "cucumber sauce." See No. 399, Cucumber Vinegar. This is a very
favourite sauce with lamb or mutton-cutlets, stewed rump-steaks, &c.
&c.: when made for the latter, a third part of sliced onion is sometimes
fried with the cucumber.[166-*]

_Artichokes._--(No. 136.)

Soak them in cold water, wash them well, then put them into plenty of
boiling water, with a handful of salt, and let them boil gently till
they are tender, which will take an hour and a half, or two hours: the
surest way to know when they are done enough, is to draw out a leaf;
trim them and drain them on a sieve; and send up melted butter with
them, which some put into small cups, so that each guest may have one.

_Stewed Onions._--(No. 137.)

The large Portugal onions are the best: take off the top-coats of half a
dozen of these (taking care not to cut off the tops or tails too near,
or the onions will go to pieces), and put them into a stew-pan broad
enough to hold them without laying them atop of one another, and just
cover them with good broth.

Put them over a slow fire, and let them simmer about two hours; when you
dish them, turn them upside down, and pour the sauce over.

Young onions stewed, see No. 296.

_Salads._--(No. 138*, _also_ No. 372).

Those who desire to see this subject elaborately illustrated, we refer
to "EVELYN'S _Acetaria_," a discourse of Sallets, a 12mo. of 240 pages.
London, 1699.

Mr. E. gives us "an account of seventy-two herbs proper and fit to make
sallet with;" and a table of thirty-five, telling their seasons and
proportions. "In the composure of a sallet, every plant should come in
to bear its part, like the notes in music: thus the comical Maste