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Sheep's Trotters, with Cucumber

Take two sets of sheep's trotters, and boil them till tender. Let them get cold, and divide each one into three pieces. Boil them again to make them hot. Peel one large or two small cucumbers, which cut into dice, and put these into a basin with a table-spoonful of salt and two table-spoonfuls of vinegar. Let the cucumber lie for an hour, drain it, and put into a saucepan with two ounces of fresh butter, a tea-spoonful of powdered sugar, a bunch of parsley, two or three young onions, a pinch of grated nutmeg, a pinch of cayenne, and, if liked, a piece of garlic the size of a pea. Simmer these ingredients very gently for about half an hour. Pour off the butter, and in its place put a spoonful or two of white sauce, or, failing this, of broth thickened with flour. Simmer a few minutes longer, add the yolks of three eggs beaten up with a quarter of a pint of milk or cream, and stir the sauce till it thickens, but on no account allow it to boil. Add a dessert-spoonful of lemon-juice, put the trotters on a dish, pour the sauce over, and serve. Time to make the sauce, one hour. Sufficient for three or four persons.