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Cucumbers, Stewed

Take two or three young fresh cucumbers. Peel them, and cut them into quarters lengthways, remove the seeds, dry them, dip them in flour, and fry them in hot butter till they are lightly browned. Lift them out with an eggslice, drain them, and put them into a saucepan with a tea-cupful of good brown gravy. Season with pepper and salt, and stew them gently until tender. Just before serving add a dessert-spoonful of chilli vinegar and a small lump of sugar. Time, half an hour. Probable cost, 1s. 2d. Sufficient for a moderate-sized dish.