Stewed Cucumbers with Onions

Ingredients

• 6 cucumbers
• 3 moderate-sized onions, not quite 1 pint of white stock
• cayenne and salt to taste
• the yolks of 2 eggs
• a very little grated nutmeg

Instructions

1. Pare and slice the cucumbers, take out the seeds, and cut the onions into thin slices;
2. 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.
3. Beat up the yolks of 2 eggs;
4. stir these into the sauce;
5. add the cayenne, salt, and grated nutmeg; bring it to the point of boiling, and serve.
6. Do not allow the sauce to boil, or it will curdle.
7. This is a favourite dish with lamb or mutton chops, rump-steaks, &c.