Parsley Butter
From Standard Paper-Bag Cookery, 1912
Nice with any fish.
Presented as published in 1912. 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 Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 17. The excerpt below is the record exactly as published.
a teaspoonful of lemon juice. Sea- son lightly with salt and pepper and spread over the fish when removed from the bag. Set in the oven one moment, then serve. Parsley Butter. — To make this delectable fish sauce, mix one ounce fresh butter with a teaspoonful each chopped parsley and lemon juice, half teaspoonful chopped mixed tarragon and cress or chervil
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