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CUCUMBERS (a l'Espagnole)

Cut the cucumbers into pieces about two inches long and one inch wide, remove the seeds, strew a little salt over them, and let them remain between two plates for an hour or more. Drain off the juice, and put them into a saucepan, cover them with good stock, and let them simmer gently until quite tender, which will be in about twenty minutes. Drain them, pile them on a dish, pour some good brown sauce over them, and serve. Time, one hour. Probable cost of cucumbers, 6d. each. Sufficient, one large cucumber for half a pint of sauce.