Hot Cucumber Sauce from The Times Cookery Book by Katie Stewart
Peel and slice the cucumber in half lengthwise. Remove the centre seeds and chop up the flesh coarsely. Melt the butter in a saucepan, add the cucumber and cook over low heat, covered with a lid, f...
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Ingredients
- 1 oz (25 g) flour
- 1 oz (25 g) butter
- salt
- ½ pint (3 dl) milk
- ½ cucumber
- 1 level teaspoon castor sugar
- freshly milled pepper
- 1–2 tablespoons single cream
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