Cooked Cucumbers with Fennel

4 cucumbers, sliced
ground pepper
pennyroyal (mint)
honey or sweet raisin wine
chicken stock
white wine
vinegar
fennel

Slice the cucumbers into a pot. Season with pepper, 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.

Source: http://www.romans-in-britain.org.uk