3 good-sized cucumbers

1/2 cup bread-crumbs

1/2 cup chopped nuts

1 egg

1 tablespoonful butter

1 tablespoonful chopped onion

1 teaspoonful salt

1 saltspoonful pepper

Pare the cucumbers, cut into halves and scoop out the seeds. Chop the nuts and add them to the bread-crumbs; add the onion, egg, the seasoning, and the butter, melted. Fill each half of the cucumber; put the two pieces together, tying them with twine. Brown them over a hot fire in about two tablespoonfuls of olive oil, or some other fat. Turn them until brown, then add a little water to the pan and bake until the cucumbers are tender, basting two or three times. If the water in the pan evaporates, add more. When done, dish on a hot platter, remove the strings. Serve plain, or with brown or tomato sauce.