tewpan some thin slices of bacon, with the skin of the
veal, onions in slices, parsley, thyme, some cloves; put your cucumbers
in your stewpan, and cover them with bacon, &c., as at the bottom, and
then add some strong broth, just sufficient to cover them. Set them over
a slow fire covered, and let them stew slowly for an hour. Make some
brown gravy of a good colour, and well tasted; and, when your cucumbers
are stewed, take them out, drain them well from all grease, and put them
in your brown gravy; it must not be thick. Set it over the stove for two
minutes, and squeeze in the juice of a lemon.

To make brown gravy, put into your stewpan a quarter of a pound of
butter; set it over the fire, and, when melted, put in a spoonful of
flour, and keep stirring it till it is as brown as you wish, but be
careful not to let it burn; put some good gravy to it, and let it boil
some time, with parsley, onions, thyme, and spices, and then strain it
to your cucumbers.

Should any of the cucumbers be left at dinner, you may serve them up
another way for supper; cut the cucumbers in two, lengthwise, or, if you
like, in round slices; add yolks of eggs beaten, and dust them all well
over with crumb of bread rubbed very fine; fry them very hot; make them
of a good colour, and serve them in a dish, with fried parsley.

_Cucumbers, to preserve._

Take some small cucumbers, and large ones that will cut in quarters, but
let them be as green and as free from seeds as you can get them. Put
them into a narrow-mouthed jar, in strong salt and water, with a
cabbage-leaf to keep them from rising; tie a paper over them, and set
them in a warm place till they are yellow. Then wash them out, and set
them over the fire in fresh water, with a little salt and a fresh
cabbage-leaf over them. Cover the pan very close, but be sure you do not
let them boil. If they are not of a fine green, change the water, which
will help them; then make them hot, and cover them as before. When you
find them of a good green, take them off the fire, and let them stand
till they are cold: then cut the large ones into quarters; take out the
seeds and soft parts, put them into cold water, and let them stand two
days; but change the water twice each day, to take out the salt; put a
pound of refined sugar to a pint of water, and set it over the fire;
when you have skimmed it clear, put in the rind of a lemon and an ounce
of ginger, scraping off the outside. Take your syrup o