Fennel Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894
Source
Mrs. A.B. Marshall's cookery book
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Take a handful of fresh green fennel and wash it well in cold water.
  2. Pick the little sprigs from the stalks.
  3. Put them into a stewpan with enough cold water to cover them, and salt sufficient to cover a sixpenny piece, with a tiny bit of soda.
  4. Bring the water to the boil.
  5. Strain off and press the fennel from the water.
  6. Add an ounce of butter to it.
  7. Pound or mix up well together with a knife.
  8. Rub it through a fine hair sieve.
  9. Add it to half a pint of melted butter sauce.
Original Text
Fennel Sauce.—Take a handful of fresh green fennel and wash it well in cold water, pick the little sprigs from the stalks, and put them into a stewpan with enough cold water to cover them, and salt sufficient to cover a sixpenny piece, with a tiny bit of soda; bring the water to the boil, then strain off and press the fennel from the water; add an ounce of butter to it, and pound or mix up well together with a knife, and rub it through a fine hair sieve, and add it to half a pint of melted butter sauce.
Notes
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