wpan. Moisten these with 1/2 pint of the stock No. 107, and
simmer till the bottom of the stewpan is covered with a nicely-coloured
glaze, when put in a few more spoonfuls to detach it. Add the remainder
of the stock, with the spices, herbs, shalots, and onions, and simmer
very gently for 1 hour. Strain and skim off every particle of fat, and
when required for use, thicken with butter and flour, or with a little
roux. Add the wine, and, if necessary, a seasoning of cayenne; when it
will be ready to serve.

_Time_.--1-1/2 hour.

_Average cost_, 2s. per pint.

_Note_.--The wine in this sauce may be omitted, and an onion sliced and
fried of a nice brown substituted for it. This sauce or gravy is used
for many dishes, and with most people is a general favourite.

FENNEL SAUCE FOR MACKEREL.

412. INGREDIENTS.--1/2 pint of melted butter, No. 376, rather more than
1 tablespoonful of chopped fennel.

_Mode_.--Make the melted butter very smoothly, by recipe No. 376; 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.

_Average cost_, 4d.

_Sufficient_ to serve with 5 or 6 mackerel.

[Illustration: FENNEL.]

FENNEL.--This elegantly-growing plant, of which the Latin name
is _Anethum foeniculum_, grows best in chalky soils, where,
indeed, it is often found wild. It is very generally cultivated
in gardens, and has much improved on its original form. Various
dishes are frequently ornamented and garnished with its graceful
leaves, and these are sometimes boiled in soups, although it is
more usually confined, in English cookery, to the mackerel sauce
as here given.

FISH SAUCE.

413. INGREDIENTS.--1-1/2 oz. of cayenne, 2 tablespoonfuls of walnut
ketchup, 2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1
quart of vinegar.

_Mode_.--Put all the ingredients into a large bottle, and shake well
every day for a fortnight. Keep it in small bottles well sealed, and in
a few days it will be fit for use.

_Average cost_, for this quantity, 1s.

FORCEMEAT BALLS FOR FISH SOUPS.

414. INGREDIENTS.--1 middling-sized lobster, 1/2 an anchovy, 1 head of
boiled celery, the yolk of a hard-boiled egg; salt, cayenne, and mace to
taste; 4 tablespoonfuls of bread crumbs, 2 oz. of butter, 2 eggs.

_Mode_.--Pick the meat from the sh