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Cucumber Ketchup

Cucumber ketchup is useful for flavouring sauces which are to be served with rather tasteless meats, such as rabbits, veal, sweetbreads, calf's brains, etc. It is made by paring and mashing cucumbers, sprinkling salt over them, and leaving them for some hours to draw out the juice, which is then strained, and boiled with a liberal allowance of seasoning. The ketchup must be kept in bottles and closely corked. Time, twenty-four hours to extract the juice. Sufficient, two dessert-spoonfuls of ketchup for half a pint of sauce. Probable cost of cucumbers, when plentiful, 6d. each.