vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fennel Sauce
From Soyer's standard cookery, 1912
Serves 4
Usually served in a boat.
Presented as published in 1912. 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 Soyer's standard cookery (1912) by Nicolas Soyer, page 72. The excerpt below is the record exactly as published.
Fennel Sauce. This is a sauce principally used for boiled mackerel. Make the same quantity of melted butter as in the last, to which add a good tablespoonful of chopped fennel
Cook this with the app: pantry check, scaling, and the assistant.