First, peel or cut up one or more cucumbers into pieces about an inch in length, and according to the size, of the cucumber; divide these by splitting them downwards into as many pieces as will leave each the size of a florin; remove the seeds, and then put them into a small stewpan with a pat of butter, a dessert-spoonful of sugar, a wineglassful of vinegar, nutmeg, pepper, and salt; put the lid on, and set them to simmer very gently over a very slow fire until they are done through.
Next, when finishing them for use, boil them down until all the moisture becomes absorbed by the cucumbers, pour away the butter that remains, add a little thick white sauce, toss lightly together, and serve with cutlets, &c