Parsley Sauce

Ingredients

• a cupful of chopped parsley

Method

1. 1

   Make good butter sauce and add chopped parsley while at boiling heat.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 244. The excerpt below is the record exactly as published.

parsley sauce (3 lbs. and sauce 34 cents.) New potatoes browned. Tongue, corned beef, ham (nominal, 3 orders, rest left over.) Roast beef (2 ribs cut short, 3 lbs. 36 cents.) Spring lamb (6 pounds and sauce 75 cents.) Sweetbreads, au beurre noir (18 orders, sweetbreads 50, butter 10, olives, lemon 11; 71 cents.) Ragout of veal, a la Julienne (7 orders 16 cents.) Green peas 15, beets 4, cabbage 10, succotash 15, rice 5, potatoes 12 (60 cts.) Boiled lemon pudding (No. 827 ; 3 lbs. with sauce 27 cents. )^ Ripe gooseberry pie (3 pies 27 cents. ) Tea, ice cream (2 qts. and freezing 69 cents.) Chocolate eclairs (No. 296; 24 small 38 cents .) Cake, ripe fruit, cheese, crackers, (21 cents.) Milk, buttermilk, cream (40 cents. ) Butter, bread, coffee, tea (38 cents. ) Total $ S .95 ; 46 persons, 13 cents a plate . The dinner above prepared for 46, par^ taken by only 37; the others awayoa summer rambles. 821— Croute-au-Pot Soup. Crust-pot or crust soup ; a good soup of mixed vegetables and small toast. Make the vegetable soup No. 140 and SAN FRANCISCO HOTEL GAZETTE'S X09 add tomatoes, or the tomato soup No. t66, and add more vegetables.^ Cut some slices of bread extremely thin and then in small pieces and toast them in ^he oven. Drop a few in each plate when serving. 822— Boiled Whitcfish, Parsley Sauc8. Set on the poissoniere or fish-kettle half-full of water, put in an onion stuck with cloves, a bay leaf, salt, a handful of Earsley and half cup vinegar. When it oils put in the fish on the moveable drainer bottom and boil gently about half an hour. Slide off the drainer on to a dish. Serve by cutting portions with a broad fish slice. Parsley sauce and new potatoes in the same plate. 823— Parsley Sauce. Make good butter sauce (No. 573)and add to it a cupful of chopped parsley

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