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Rabbit, with Cucumber

Cut the meat from the remains of a cold roast rabbit into neat strips, and lay it aside. Slice a fine cucumber very thinly. Sprinkle a little salt over it, and lay it between two dishes for an hour. Drain the water from it, pour over it a spoonful or two of vinegar, and let it remain for another hour. Pour off the vinegar, and put the slices of cucumber into a saucepan with two ounces of fresh butter, a bunch of parsley, a sprig of thyme, a bay-leaf, and either an onion or a small bunch of chives. Shake the saucepan over the fire till the cucumber is slightly browned. Dredge a little flour over it, pour upon it a quarter of a pint of good gravy or stock made from bones, and let it simmer gently for half an hour. Take out the herbs, season the sauce with pepper and salt, put in the pieces of rabbit, and let them get quite hot. The sauce must not boil after the rabbit is put in. Pile the rabbit on a dish, and pour the sauce over it. Serve very hot. Time, half an hour to simmer the sauce; a few minutes to heat the pieces of rabbit.