No. 34 Stewed Cucumber and Beetroot
1 small cucumber.
12 slices of beetroot.
1 shalot.
1 ounce butter.
¼ pint water.
A little pepper and salt.
Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.