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Puree Of Cucumbers

Chop fine two large slices of lean ham; put it into a stewpan with a large slice of butter, few peppercorns, little nutmeg; add to this four cucumbers, trimmed and cut up; place the stewpan on the fire, letting it cook slowly for twenty minutes; then add one teacup of white sauce; reduce the purée quickly over a brisk fire, and when about the consistency of paste, add to it half a pint of cream, and one small teaspoonful of sugar; reduce the purée five or six minutes longer over the fire; then pass through a sieve, and put into a pan for use.