Parsley and Butter Sauce

Ingredients

• One ounce of Butter
• One ounce of Flour
• One gill of Milk
• Half a pint of the liquor Veal has boiled in
• One tablespoonful of chopped Parsley
• Salt

Method

1. 1

   Melt the butter in a stewpan, and stir in the flour; then add, slowly stirring all the time, half a pint of stock or liquor; let it boil and thicken.

2. 2

   Add the milk, a pinch of salt, and last of all the chopped parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 75. The excerpt below is the record exactly as published.

Parsley and Butter Sauce. Ingredients. One ounce of Butter. One ounce of Flour. One gill of Milk. Salt. Half a pint of the liquor Veal has boiled in. One tablespoonful of chopped Parsley

Cook this with the app: pantry check, scaling, and the assistant.