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HERB SAUCE (another way)

Pick and wash the herbs. Take two bunches of parsley to one of fennel and one of mint, boil them for three or four minutes, drain and mince them finely, and stir them into half a pint of boiling melted butter. Let the sauce boil up, then pour it into a tureen, add a little salt, and a table-spoonful of lemon-juice, and serve immediately. Probable cost, 4d. Sufficient for two or three persons.