Parsley Sauce
From Sea Cookery, 1911
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 Sea Cookery (1911) by Richard Bond, page 41. The excerpt below is the record exactly as published.
PARSLEY SAUCE. 1 tablespoonful butter 1 tablespoonful flour -J- pint water or milk 1 tablespoonful finely-chopped parsley pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.