Cucumbers, Cold boiled rice, Finely chopped meat, Onion-juice, curry powder, Salt, pepper, beef-stock.

Pare large cucumbers, and cut them in 3-inch lengths; scoop the centers and save them. Add the chopped meat to the cucumber pulp, season with the salt, pepper and onion-juice and curry, add an equal amount to that of the mixture of cold rice, and fill the cavities with this mixture.

Pour into a pan half an inch of seasoned beef-stock, cover, and simmer till tender. Serve on squares of toast, and at the last moment pour over, the gravy from the pan.