nut-freesoy-freefish-freeshellfish-free
Parsley and Lemon Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Stir for two minutes on the side of the fire before serving.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 49. The excerpt below is the record exactly as published.
PARSLEY AND LEMON SAUCE— Squeeze the juice from a lemon, remove the pips, and mince fine the pulp and rind. Wash a good handful of parsley, and shake it as dry as possible, and chop it, throwing away the stalks. Put one ounce of butter and one tablespoonful of flour into a saucepan, and stir over fire until well mixed. Then put in the parsley and minced lemon, and pour in as much clear stock as will be required to make the sauce. Season with a small quantity of pounded mace, and stir the whole over the fire a few minutes. Beat the yolks of two eggs with two tablespoonfuls of cold stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.