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Fennel Sauce

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Fennel Sauce

Ingredients

Directions

  1. Mix the ingredients for the savoury balls together.

  2. Add water to bind into a stiff mixture and form 12 balls.

  3. Bring the stew to a boil about 40 minutes before serving.

  4. Drop in the balls and simmer for 40 minutes.

  5. Serve by piling the meat in the center of a hot dish, straining the gravy over, and arranging the balls around the base.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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