Water, and are as dry as possible you can make them; then flour them, and
put some Pepper to them. After this, burn some Butter in a Frying-Pan; and
when it is very hot, put in your Cucumbers, and stir them continually till
they are brown; then put to them about a Gill of Claret; and when that is
well mix'd with them, serve them hot, under roast Mutton or Lamb; or else,
serve them on a Plate, upon Sippits fry'd and dip'd in Mutton or Beef
Gravey.



To Farce _Cucumbers._ From the same.

Take large Cucumbers and pare them, then scoop out all the Seeds, first
cutting off one End, then prepare the following Farce for them. Take the
Hearts of some Cabbage-Lettuce stew'd tender in Salt and Water, drain them
well, and chop them small, and cut some Onion very fine, shred a little
Parsley that has been boil'd tender, and a Mushroom pickled; and add a
little All-Spice finely powder'd, and some Pepper, a little Salt, and some
Fat of Bacon chopt small. Mix these well together, with the Yolk of an Egg
or two, according to your Quantity, and stuff the Cucumbers full of it.
Then tie the Ends, that were cut off close, with Packthread, and stew them
in Water and Salt till they are tender; then drain them and flour them, and
fry them brown in Hogs-Lard very hot, and let them drain; then take off the
Threads that hold them together, and lay them in your Dish, and pour the
following Sauce over them: _viz._ Take Gravey well season'd, and as much
Claret; boil these together, with some Lemon-Peel, and All-Spice; and
thicken this Sauce with burnt Butter. These are good to be serv'd with
Mutton Cutlets, as well as alone.