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Fennel Sauce

Make some good melted butter in the proportion of an ounce and a half of butter, a dessert-spoonful of flour, and a wine-glassful of water. Blend the butter and flour together, reserving a little of the butter to stir in after it has thickened and been removed from the fire. Chop enough of fennel to fill a table-spoon, and put it with the butter when it is on the point of boiling. Do not let it boil, but simmer for a minute or two, then remove, and stir in the remaining butter. Serve in a tureen. Probable cost, 4d. Sufficient for five or six mackerel.