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Cucumbers Stuffed with Meat

Cucumbers may be stuffed with a filling of veal, ham or chicken and served for a meat course at a luncheon. Prepare the cucumbers and for the filling have one-third the amount of crumbs that you have chopped meat. Moisten the crumbs with a little hot milk and then stir in the meat and a small piece of butter; add some chopped parsley, salt and pepper, and onion juice if you choose. Mix together with the beaten yolk of an egg. Fill the halves with the prepared meat and tie two together with a fine string and lay them in a baking pan, in which put three cloves, a bay leaf, a slice of carrot and two cupfuls of stock. Cover the pan and bake until the cucumbers are tender. Serve them very hot, with chopped parsley and melted butter poured over them, or make a sauce with the stock, by thickening it with a little flour, add a little lemon juice; strain over the cucumbers and garnish the dish with little pieces of buttered toast.