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Cucumber Sauce

Take three young cucumbers, slice them rather thickly, and fry them in a little butter till they are lightly browned. Dredge them with pepper, salt, and grated nutmeg, and simmer them till tender in as much good brown gravy as will cover them. White sauce or melted butter may be substituted for the gravy if these are more suitable for the dish with which the cucumber sauce is to be served. Time, about a quarter of an hour to simmer the cucumbers. Probable cost, small cucumbers, 4d. each. Sufficient, three young cucumbers for one pint of sauce.