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Fennel Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for 5-6 mackerel.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 511. The excerpt below is the record exactly as published.
Fennel Sauce. — Make some good melted butter in the proportion of a quarter of a poimd of butter, a dessert-spoonful of flour, and a wine-glassful of water. Blend the butter and flour together, reserving one ounce of the butter to stir in after it has thickened and been removed from the fire. Chop enough of fennel to fill a table-sj^oo
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