(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.