Fennel Sauce

Strip from the stems, wash very clean, and boil quickly in salt and water until it is quite tender, a handful of young fennel; press the water well from it, mince it very small, and mix it gradually with the quantity of melted butter required for table.

Fennel, small handful: 10 minutes, or until quite tender. Melted butter, 1/4 to 1/2 pint; little salt.


The French use good pale veal gravy thickened with flour and butter for this sauce.

Parsley And Butter

Proceed exactly as for the fennel, but boil the parsley four or five minutes less; and be careful to press the water from it thoroughly. For an improved sauce, substitute bechamel or white melted butter for the common melted butter.

Melted butter, or thickened veal gravy, third of pint; parsley, boiled and minced, 1 dessertspoonful.

Gooseberry Sauce For Mackerel

Cut the stalks and tops from half to a whole pint of quite young gooseberries, wash them well, just cover them with cold water and boil them very gently indeed until they are tender; drain them well, and mix with them a small quantity of melted butter made with rather less flour than usual. Some eaters prefer the mashed gooseberries without any addition; others like that of a little ginger. The best way of making this sauce is to turn the gooseberries into a hair-sieve to drain, then to press them through it with a wooden spoon, and to stir them in a clean stewpan or saucepan over the fire with from half to a whole teaspoonful of sugar, just to soften their extreme acidity, and a bit of fresh butter about the size of a walnut. When the fruit is not passed through the sieve it is an improvement to seed it.

Common Sorrel Sauce

Strip from the stalks and the large fibres, from one to a couple of quarts of freshly-gathered sorrel; wash it very clean, and put it into a well-tinned stewpan or saucepan (or into a German enamelled one, which would be far better), without any water; add to it a small slice of good butter, some pepper and salt, and stew it gently, keeping it well stirred, until it is exceedingly tender, that it may not burn; then drain it on a sieve, or press the liquid well from it; chop it as fine as possible; and boil it again for a few minutes with a spoonful or two of gravy, or the same quantity of cream or milk, mixed with a half-tea-epoonful of flour, or with only a fresh slice of good butter. The beaten yolk of an egg or two stirred in just as the sorrel is taken from the fire will soften the sauce greatly, and a saltspoonful of pounded sugar will also be an improvement.

Asparagus Sauce, For Lamb Chops

Cut the green tender points of some young asparagus into half-inch lengths, wash them well, drain and throw them into plenty of boiling salt and water. When they are quite tender, which may be in from ten to fifteen minutes, turn them into a hot strainer and drain the water thoroughly from them; put them, at the instant of serving, into half a pint of thickened veal gravy (see Sauce Tournée), mixed with the yolks of a couple of eggs, and well seasoned with salt and cayenne, or white pepper; or, into an equal quantity of good melted butter: add to this last a squeeze of lemon-juice. The asparagus will become yellow if reboiled, or if left long in the sauce before it is served.

Asparagus points, 1/2 pint: boiled 10 to 15 minutes, longer if not quite tender. Thickened veal gravy, 1/2 pint; yolks of eggs, 2. Or: good melted butter, 1/2 pint; lemon-juice, small dessertspoonful, seasoning of salt and white pepper.