Ajmpren Cucumbers

• 1 large- or 2 medium-size hothouse cucumbers
• 1 tablespoon plus 1 teaspoon, approximately, coarse (kosher) salt, if desired
• 4 medium-size boiling potatoes
• 2 cups water
• 2 tablespoons lard or bacon fat
• 2 tablespoons flour
• 1 teaspoon vinegar
• Freshly ground pepper
• 4 ounces bacon, fried until crisp, if desired

1. Slice the cucumbers paper thin into a colander.
2. Mix in 1 tablespoon coarse salt and let stand for at least 30 minutes.
3. Peel the potatoes, cut them into large dice and cook in the 2 cups of water and remaining 1 teaspoon salt until tender.
4. Drain, reserving the potato water.
5. Mash the potatoes.
6. In a heavy skillet, heat the lard or bacon fat.
7. Blend in the flour and cook, stirring constantly, until it is golden brown.
8. Gradually whisk in 1 1/2 cups of the reserved potato water and when it has thickened, let the mixture simmer a few minutes.
9. Squeeze as much liquid as possible out of the cucumbers and add them to the pan, along with the vinegar.
10. Cook the mixture for 7 minutes, then add the mashed potatoes and blend well.
11. Mound the mixture in a hot serving dish, grind on plenty of fresh pepper and garnish with crumbled bacon.

cucumbers, salt, potatoes, water, lard, flour, vinegar, freshly ground pepper, bacon

Taken from cooking.nytimes.com/recipes/2756 (may not work)