1 small cucumber. 12 slices of beetroot. 1 shalot. 1 ounce butter. ¼ pint water. A little pepper and salt.
Slice the cucumber and beetroot, and fry them separately in half an ounce of butter for about five minutes. Place them together in a stewpan with the shalot finely minced, the pepper, salt and water, and stew gently for half an hour.