Fennel Sauce for Mackerel

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 2 min Total: 2 min
Yield
5.0 – 6.0 mackerel
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (2)
Instructions (5)
  1. Make the melted butter very smoothly, by recipe No. 376.
  2. Chop the fennel rather small, carefully cleansing it from any grit or dirt.
  3. Put the chopped fennel to the butter when this is on the point of boiling.
  4. Simmer for a minute or two.
  5. Serve in a tureen.
Original Text
FENNEL SAUCE FOR MACKEREL. 412. INGREDIENTS.—1/2 pint of melted butter, No. 376, rather more than 1 tablespoonful of chopped fennel. Mode.—Make the melted butter very smoothly, by recipe No. 376; chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen. Time.—2 minutes. Average cost, 4d. Sufficient to serve with 5 or 6 mackerel. [Illustration: FENNEL.] FENNEL.—This elegantly-growing plant, of which the Latin name is Anethum foeniculum, grows best in chalky soils, where, indeed, it is often found wild. It is very generally cultivated in gardens, and has much improved on its original form. Various dishes are frequently ornamented and garnished with its graceful leaves, and these are sometimes boiled in soups, although it is more usually confined, in English cookery, to the mackerel sauce as here given.
Notes
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