21.   Add butter, and when it melts, add ginger.

22.   Add butter, if desired, and stir gently until it has melted.

23.   Add butter, sliced fennel and reserved fennel-cooking liquid to skillet and bring to a boil.

24.   Add butter.

25.   Add more butter or beef fat to skillet if needed.

26.   Add remaining butter to mushrooms and heat through over low heat.

27.   Add the butter and mix with your fingers until it is broken up and the mixture has the texture of wet sand.

28.   Add the butter and stir until melted and slightly browned.

29.   Add the butter and toss until melted.

30.   Add the butter to the sauce and allow to melt, then stir to combine thoroughly.