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.
more usually confined, in English cookery, to the mackerel sauce as here given.
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