FENNEL SAUCE, for Mackerel.
Ingredients.—½ pint of melted butter, rather more than 1 tablespoonful of chopped fennel. Mode.—Make the melted butter very smooth, chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen. Time.—2 minutes. Average cost, 4d. Sufficient to serve with 5 or 6 mackerel.