Fennel Sauce
From A handbook of fish cookery, 1897
Presented as published in 1897. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A handbook of fish cookery (1897) by Lucy H. Yates, page 27. The excerpt below is the record exactly as published.
Fennel Sauce. — Pick some fennel from the stalk and boil it for a minute, then chop it fine and add to some melted butter." Stir in the yolk of an egg the last thing. A teaspoonful of spiced vine- ga
Cook this with the app: pantry check, scaling, and the assistant.