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Cucumbers, Romaine

Peel two good-sized sound cucumbers, cut in halves, remove spongy parts, finely slice, place in a quart cold water with a teaspoon salt for thirty minutes and drain thoroughly on a sieve. Lightly butter a baking dish, sprinkle a tablespoon grated Parmesan or Swiss cheese and arrange a layer of half the quantity of cucumbers over, season with three saltspoons each salt and pepper, a saltspoon grated nutmeg, and dredge a tablespoon Parmesan cheese over all. Divide a half ounce butter in very little bits on top, place balance cucumbers in layer on top, season with two saltspoons salt and one saltspoon pepper. Sprinkle a light tablespoon Parmesan cheese, arrange again a few bits of butter on top of all, pour one and a half gills tomato sauce all around, set to bake in oven for forty-five minutes, remove and serve.