Remoulade of Cucumber

Peel the cucumbers, split them in four, remove the seeds, and divide the strips into two-inch lengths; put these in a pan with salt at the rate of one ounce to a pound of cucumbers, and allow them to steep for four hours, stirring them occasionally; they must then he drained on sieves to get rid of all moisture, and put in the sun to dry for an hour; after which they are te be mixed in sufficient Prince of Wales's sauce, No. 81, to bind them together, and put away in small jars well covered over with bladders, and kept in a very cold place.

Note.—This is without exception the most delicate kind of pickle it is possible to make.