Fennel Sauce
The fennel should be young and fresh. Take a large handful, or more, and having washed it clean, strip the leaves from the stems, and boil it till quite tender. Put it into a sieve, and press the water well from it. Mince it very small, and stir it into drawn butter.
It is served up with boiled fish.
Instead of melted butter, you may put the fennel into veal gravy, thickened with butter dredged with flour.