Stewed cucumbers

(Recipe #39, page 60)

Peel the cucumbers, remove the core, cut the cucumbers into pieces of a convenient size, and cook them for a while in a salted mixture of half water and half vinegar. Then stew them in bouillon or stock made from meat extract, butter, nutmeg, and zwieback crumbs.

Cooking time will be 1¼ hours.

Serve meatballs, cutlets, roast lamb, sausages as side dishes.

Translated by David Green.

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