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Stuffed Cucumbers

Cut off the ends and remove the seeds by means of an apple corer. Pare and let them stand in cold water (salted) for fifteen minutes. Heat together one-quarter cup of milk and one-quarter of a cupful of bread crumbs; add one-half cupful of cold cooked chopped veal and the cucumber ends. Season with salt and pepper and a few drops of onion juice; stuff the cucumbers and place in a stewing kettle. Add one pint of veal stock, one-half teaspoonful of salt and a little slice of onion and of carrot. Simmer for thirty minutes. Place the cucumbers on a small platter. Strain the liquor; melt one tablespoonful of butter and add one tablespoonful of flour; pour this into the liquor; let it boil up once, add one teaspoonful of lemon juice. Pour over the cucumbers and serve at once. The cucumbers, when cooked, may be sliced, laid on small rounds of toast, covered with the gravy and served garnished with parsley.