Parsley Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

Sauce base

one ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
one and a half ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little over half a pint of water ↝ Water, tap [Tap water]

Parsley preparation

A small handful of parsley ↝ Parsley, raw [Not included in a food category]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a tiny bit of soda

Finishing the sauce

an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little apple green ↝ Apple, raw [Apples]

Instructions (5)

Fry one ounce of butter with one and a half ounces of flour till a pale golden colour
Mix into this a little over half a pint of water, and stir over the fire till it boils, then strain or tammy.
Put a small handful of parsley in cold water, with a pinch of salt and a tiny bit of soda, and let it come to the boil; strain it off, press the water from it
Mix it with an ounce of butter and a little apple green
Rub it through a hair sieve or tammy, and mix it into the sauce

Original Text

Parsley Sauce.—Fry one ounce of butter with one and a half ounces of flour till a pale golden colour, mix into this a little over half a pint of water, and stir over the fire till it boils, then strain or tammy. Put a small handful of parsley in cold water, with a pinch of salt and a tiny bit of soda, and let it come to the boil; strain it off, press the water from it, mix it with an ounce of butter and a little apple green, rub it through a hair sieve or tammy, and mix it into the sauce

Notes

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