Parsley Sauce for Boiled Chickens

High-class cookery made easy · Hart, J., Mrs. · 1880
Source
High-class cookery made easy
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (5)
Instructions (7)
  1. Chop some fresh leaves of parsley very fine.
  2. Place two ounces of butter in a stew-pan with two ounces of flour, and melt.
  3. Add one cup of liquor from boilings of chicken.
  4. Add one cup of milk.
  5. Stir in the parsley.
  6. Dry the ashet with the chickens on it, and pour the sauce over the chicken.
  7. Garnish chickens with rolls of bacon.
Original Text
PARSLEY SAUCE FOR BOILED CHICKENS. Chop some fresh leaves of parsley very fine, place two ounces of butter in a stew-pan with two ounces of flour, and melt. Add one cup of liquor from boilings of chicken; add one cup of milk; stir in the parsley; dry the ashet with the chickens on it, and pour the sauce over the chicken. Garnish chickens with rolls of bacon.
Notes
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