Recipes > Sauces & Spreads > Fennel Sauce for Mackarel

Fennel Sauce for Mackarel


Pick green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce.


The Art of Cookery (1802).


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