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Stewed Cucumbers

Peel some cucumbers, split them lengthwise in four pieces each, scoop out the seeds, and wash; cut into smaller pieces and place in a saucepan of boiling water with a lump of salt, and boil till tender; drain and dry on a cloth. Into a stewpan put two ounces of butter with two tablespoonfuls of flour, stir over the fire until well mixed; then put in the pieces of cucumber, moisten nearly to height with broth, season with salt, pepper and a small quantity of grated nutmeg, and stir the whole over the fire until the liquor has reduced to the required thickness. When ready, take the saucepan off the fire, place it at the side, and stir in the beaten yolks of two eggs and a few drops of vinegar.