Parsley Sauce

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a handful of parsley ↝ Parsley, raw [Not included in a food category]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
half a pint of water ↝ Water, tap [Tap water]
a table-spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (3)

Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt.
Moisten with half a pint of water and a table-spoonful of vinegar.
Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.

Original Text

No. 127. Parsley Sauce.

Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.

Notes

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