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Lamb Chops, with Cucumber Sauce

Dip the chops in beaten egg and bread-crumbs, and fry them (see LAMB CHOPS, FRIED). When nicely browned, arrange them in a circle on a hot dish, and put in the centre a sauce prepared as follows. Peel a young fresh cucumber, and cut it into dice; strew a little pepper and salt over these. Melt three or four ounces of butter in a saucepan, put in the cucumber, cover it closely, and place it on a moderate fire, shaking the pan frequently, to prevent sticking. When it is steamed until the pieces of cucumber are quite tender, but unbroken, serve them in the centre of the dish. Time, eight or nine minutes to boil the chops; about twenty minutes to stew the cucumber.