Parsley Sauce

Ingredients

• one ounce of butter
• one and a half ounces of flour
• half a pint of boiling water
• a tablespoonful of cream
• a good handful of parsley

Method

1. 1

   Fry butter and flour until pale gold, add boiling water gradually, stir until boiling, strain.

2. 2

   Prepare parsley, mix with sauce, and add cream.

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 31. The excerpt below is the record exactly as published.

Parsley Sauce. Take one ounce of butter and one and a half ounces of flour, and fry them until they become a pale gold colour ; then add, by degrees, half a pint of boiling water, and stir the sauce over the fire till it boils, then strain the sauce through a tammy. Then add the parsley, which has been made thus. Take a good handful of parsley and branch itf press out all the water, mix a little butter with it and a little green colouring, and then rub through a hair sieve ; then mix it with the sauce and add a tablespoonful of cream

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