Stewed Cucumbers

3 cucumbers          

1 cup boiling water

6 slices toast                     

½ tsp. salt

2 Tbsps. fat 

            Pepper

2 Tbsps. flour         

1½ Tbsps. lemon-juice

Peel medium-sized cucumbers and cut them into quarters lengthwise. Place in a shallow pan, cover with boiling water and stew gently for ten to twenty minutes. Add salt just before cooking is completed. When done, lay them carefully on toasted bread. Make a Veloute sauce of the flour, fat, and water in which cucumbers were cooked. Add seasonings, and cook until smooth. Pour the sauce over stewed cucumbers.