INGREDIENTS.--1/2 pint of melted butter, rather more than 1 tablespoonful of chopped fennel.
Mode.--Make the melted butter very smoothly; chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen.
Time.--2 minutes.
Sufficient to serve with 5 or 6 mackerel.
Mode.--Make the melted butter very smoothly; chop the fennel rather small, carefully cleansing it from any grit or dirt, and put it to the butter when this is on the point of boiling. Simmer for a minute or two, and serve in a tureen.
Time.--2 minutes.
Sufficient to serve with 5 or 6 mackerel.
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