Stewed Cucumbers

The Century Cookbook circa 1894

Needed, 3 large cucumbers, flour, butter, rather more than 1/2 pint of good brown gravy.

Cut cucumbers lengthwise the size of the dish they are intended to be served in; empty them of the seeds, and put them into boiling water, with a little salt, and let them simmer for 5 minutes; then take out, place them in another stewpan with the gravy, and let them boil over a brisk fire until the cucumbers are tender.

Should these be bitter, add a lump of sugar; carefully dish them, skim the sauce, pour over the cucumbers, and serve.