Fry equal quantities of large cucumbers and onions in slices until they are a nice brown. The cucumber will brown more easily if cut up and put to drain some time before using; then flour each slice. When both are brown, pour on them a cup of water, and let them stew for half an hour; then take a good piece of butter in which you have worked a dessert-spoonful of flour (browned); add pepper, salt, and a little tomato catsup or stewed tomato. This is a rich-eating dish if nicely made, and will help out cold meat or a scant quantity of it very well. A little cold meat may be added if you have it.