pescatariannut-freeegg-freesoy-freeshellfish-free
Mackerel Sauce, Fennel Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Mackerel roes can be added for extra flavor.
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 881. The excerpt below is the record exactly as published.
Mackerel Sauce, or Fennel Sauce. — Pick) fennel from the stalks, and boil it for a minute, or two in boiling salted water, then chop it fine. Mix and blend well two dessert spoonfuls of baked flour with nearly a quarter of a pound of butter, put it into a saucepan with haK a pint of boiliiig water
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