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Mackerel Sauce, or Fennel Sauce

Pick fennel from the stalks, and boil it for a minute or two in boiling salted water, then chop it fine. Mix and blend well two dessert-spoonfuls of baked flour with nearly a quarter of a pound of butter, put it into a saucepan with half a pint of boiling water, and stir until thick, add two dessert-spoonfuls of fennel, and serve hot in a tureen. Mackerel roes (soft ones) boiled and bruised well with yolk of hard-boiled egg may be added to the sauce, stirred in with the fennel. Time, ten minutes to simmer butter. Sufficient for a tureen.