Rub it through a tamis, and season it with a little salt; it must not boil after being rubbed through.
Let the sauce reduce to a quart, skim the fat off, and strain it through a tamis cloth.
After two hours pass it twice slowly through a tamis so as to get the sauce very smooth.
Some tops of sprue grass may be boiled in a little stock till tender, and rubbed through a tamis.
They can now be strained through a hair sieve, but, still better, they can be squeezed dry in a tamis cloth.
Let the sauce be reduced to a quart; skim off the fat; and strain through a tamis.
Rub the whole through a tamis, or hair-sieve; put it in the pot.
Simmer them over the fire till tender, then rub through a sieve or tamis.
The above, rubbed through a tamis, or fine sieve, will be entitled to be called “cucumber sauce.”
Add a little elder vinegar, and then squeeze it through a tamis.