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 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);FENNEL SAUCE 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 1/4 to1/2 pint, little salt.  |
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