Fennel Sauce


Take a handful of fresh green fennel and wash it well in cold water, pick the little sprigs from the stalks, and put them into a stewpan with enough cold water to cover them, and salt sufficient to cover a sixpenny piece, with a tiny bit of soda; bring the water to the boil, then strain off and press the fennel from the water; add an ounce of butter to it, and pound or mix up well together with a knife, and rub it through a tammy or fine hair sieve, and add it to half a pint of melted butter sauce.