Fennel Sauce for Mackerel

Ingredients

• 1/2 pint melted butter, No. 376
• rather more than 1 tablespoonful of chopped fennel

Instructions

1. Make the melted butter very smoothly, by recipe No. 376;
2. 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.
3. Simmer for a minute or two, and serve in a tureen.