Time: Altogether, 20 minutes.

Sufficient for 6 or 7 persons.

Seasonable in July, August, and September; but may be had, forced, from the beginning of March.

  1. 6 cucumbers
  2. 3 moderate-sized onions
  3. not quite 1 pint of white stock
  4. cayenne to taste
  5. salt to taste
  6. the yolks of 2 eggs
  7. a very little grated nutmeg
  • Pare and slice the cucumbers, take out the seeds
  • Cut the onions into thin slices
  • Put these both into a stewpan, with the stock, and let them boil for 1/4 hour or longer, should the cucumbers be very large
  • Beat up the yolks of 2 eggs; stir these into the sauce
  • Add the cayenne, salt, and grated nutmeg
  • Bring it to the point of boiling, and serve

  • Do not allow the sauce to boil, or it will curdle.

    This is a favourite dish with lamb or mutton chops, rump-steaks, &c.
    Source: The Book of Household Management by Isabella Beeton (1859)

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