Peel ana slice three large, fine cucumbers ; marinate them with a pinch of salt, half a pinch of pepper, a tablespoonful of vinegar, and one sliced onion. Leave them in for one hour ; strain, and put the whole into a saucepan with a pint of Espagn-ole sauce (No. 151). Cook for twenty minutes ; strain through a fine sieve, and use for any garnishing required.