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Cucumbers, with Onions

Peel the cucumbers and cut them into quarters; take out all the seeds, cut each quarter into three pieces, and pare them round. Peel as many small onions as you have pieces of cucumber; put them into a marinade of vinegar and water (half of each), pepper and salt, for two hours. Then take them out of the marinade, put them into a saucepan, add as much stock as will barely cover them, boil them down to a glaze; add a little rich brown gravy, boil a few minutes, add the juice of a lemon and a little sugar. This is a good accompaniment to mutton or veal cutlets. Probable cost, 1s.