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Fennel Sauce
Sauces and Spicery

Chopped fennel in thickened butter, a sauce for oily fish such as mackerel (Acton 1845, Mrs.B, Walsh 1859)

Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

Strip from the stems, wash very clean, and boil quickly in salt and water until it is quite tender a handful of young fennel, press the water well from it, mince it very small, and mix it gradually with the quantity of melted butter required for table.

Fennel, small handful; 10 minutes or until quite tender, Melted butter ¼ to½ pint, little salt.

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