Cucumbers ‘Alla Spagnuola’
Peel two cucumbers, cut them in half and take out the seeds. Fill them with force-meat and tie the halves together. Put some lard, raw veal, two carrots, two onions, some parsley, several bay leaves, some thyme, salt, and pepper, and the cucumbers covered with lard, into a sauce-pan with some strong broth, and cook for five or six minutes. Drain, and then pour a sauce ‘Suprema’ (see Sauces, p. 125) over the cucumbers before serving up hot.