EGGS AND CUCUMBER
Peel and slice up two or three little cucumbers of the size generally sold on a barrow at a penny each. Put these with two or three ounces of butter in a stew-pan, and three small onions about the size of the top of the thumb, chopped very fine; fry these and add a dessertspoonful of vinegar. When the cucumber is tender, and a little time has been allowed for the vinegar to evaporate, add six hard-boiled eggs, cut into slices; make these very hot and serve. Pepper and salt must be added.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
