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.