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Garnish, Cucumber For

Peel the cucumber and slice it; keep scooping out the seeds as it is cut down. Put a piece of butter the size of a large egg into a saucepan, with two table-spoonfuls of lemon-juice, a little salt and pepper, and a lump of sugar. Let the ingredients stew slowly until sufficiently cooked, then strain off the butter, pour over them a little good white sauce, and serve with steak, cutlets, etc. Time to stew; twenty minutes. Probable cost, 1s. Sufficient, one moderate-sized cucumber, with half a pint of sauce, for two pounds of cutlets.