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REMOULADE OF CUCUMBERS (an excellent pickle)

Divide the cucumbers into quarters, take off the rind, and remove the seeds. Cut the sections into pieces about an inch and a half long, put them into a large earthen pan, and sprinkle an ounce of salt over each pound of cucumbers. Let them soak for four hours, drain on a sieve until all the moisture has run away from them, then dry them in the sun for one hour. Make as much remoulade as will be required to bind the pieces of cucumber together, in the following manner. Take a handful each of tarragon, burnet, chives, and chervil. Throw them into boiling water for a minute, and afterwards squeeze them well in a cloth to free them from moisture. Put them into a mortar with the yolks of four hard-boiled eggs, four filleted anchovies, a table-spoonful of capers, and a table-spoonful of unmixed mustard. Pound these ingredients until they form a smooth paste and are thoroughly blended, then beat them up with the yolks of three raw eggs. Add very gradually, first by drops and then by tea-spoonfuls, half a pint of best olive oil, and afterwards about three table-spoonfuls of either tarragon or chilli vinegar, beating the sauce well between every addition. Rub it through a fine sieve, stir the cucumbers into it, and put the pickle into small bottles. Cover the mouths of the bottles with bladder, and store in a very cool, airy place. Time to prepare, six hours. Probable cost of cucumbers, 6d. each, when in full season.