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Personal Chef Recipe CUCUMBER SAUCE.
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CAMP VINEGAR.
CAPER SAUCE FOR BOILED MUTTON.
CAPER SAUCE FOR FISH.
A SUBSTITUTE FOR CAPER SAUCE.
PICKLED CAPSICUMS.
CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
CELERY SAUCE (a More Simple Recipe).
CELERY VINEGAR.
CHESTNUT SAUCE FOR FOWLS OR TURKEY.
BROWN CHESTNUT SAUCE.
BENGAL RECIPE FOR MAKING MANGO CHETNEY.
CHILI VINEGAR.
CRAB SAUCE FOR FISH (equal to Lobster Sauce).
CREAM SAUCE FOR FISH OR WHITE DISHES.
CUCUMBER SAUCE.
PICKLED CUCUMBERS.
CUCUMBER SAUCE, WHITE.
CUCUMBER VINEGAR (a very nice Addition to Salads).

Personal Chef Recipes - by Mrs Beeton

CUCUMBER SAUCE.

Ingredients:3 or 4 cucumbers
2 oz. of butter
6 tablespoonfuls of brown gravy.
Method:Peel the cucumbers, quarter them, and take out the seeds; cut them into small pieces; put them in a cloth, and rub them well, to take out the water which hangs about them. Put the butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour. Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.
Time: Altogether, 1/2 hour.
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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