Liquids are released from the meat and vegetables during cooking, and further liquid in the form of stock, wine, beer (for example lapin à la Gueuze ), gin, cider, or vegetable juice may be added when the dish is assembled.

For a moment, the travelers manage to put aside the threat of militarised borders and the recent memory of dehumanising conditions along the way as they stop to drink freshly pressed apple cider handed out by a local farmer, chat, and rest before they continue on.