- 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
- 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.