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  • Roman recipes
    Cooked Cucumbers with Fennel

    A recipe to accompany the main course

    • 4 cucumbers, sliced
    • Ground pepper
    • Mint (or pennyroyal)
    • Honey or Sweet raisin wine
    • Veal or chicken stock (use water instead to satisfy the vegitarians)
    • White wine vinegar
    • Fennel
    • Slice the cumbers into a pot.
    • Season with pepper, mint (or pennyroyal), and honey or raisin wine.
    • Add stock and vinegar.
    • Bring to a boil, then cover, and simmer gently.
    • Sprinkle with fennel to taste, and serve when cucumbers are lightly cooked.
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