938 | Stewed Cucumbers for Garnishing.
—-Peel and slice three large, fine cucumbers; marinate them with a pinch of salt, half a pinch of pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in for one hour; strain, and put the whole into a saucepan with a pint of Espagnole sauce (No. 151). Cook for twenty minutes; strain through a fine sieve, and use for any garnishing required.