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Cucumbers Espagnole

Take young, firm cucumbers; peel and cut lengthwise in thick slices. Dip each slice in flour which has been highly seasoned with salt and pepper and quickly fry to a rich brown in a little hot dripping. Lift, drain well from the fat and arrange in a shallow saucepan. In the meantime cook slowly I tablespoonful of minced onion in I tablespoonful of butter. When changing color add I tablespoonful of finely chopped ham or bacon-preferably the former-and 2 scant tablespoonfuls of flour. Stir until well colored then add 34 of a cupful of thin strained tomato and I cupful of beef stock or gravy; stir until smoothly thickened; season with salt and pepper.

Strain this over the browned cucumbers in the saucepan and simmer slowly until they are very tender but not broken. Have ready pieces of hot buttered toast the size and shape of the cucumber slices. Arrange these on a hot platter, place the cucumbers on them and pour the sauce round.

Cucumbers, Brown Sauce Pare and slice lengthwise some firm cucumbers. Salt and pepper each piece, flour well and fry quickly in a little butter. To the fat remaining in the pan add 1 tablespoonful of flour, stir until brown, slowly add I cupful of water or stock and stir until smoothly thickened. Season to taste and pour round the cucumbers. Young squash may be cooked in the same way.