Parsley Sauce (for Oily Fish or Fat Meat)
From Artizan recipes, 1896
Presented as published in 1896. 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 Artizan recipes (1896) by Clarke, Charles Mrs, page 19. The excerpt below is the record exactly as published.
One ounce of Flour. Half pint of Fish Stock or Meat Stock. Three-quarters of an ounce of Fat. One tablespoonful of chopped Parsley. Pepper and Salt. Mode of Work. — Melt the fat, blend it with the flour in the saucepan, add the stock gradually. Boil well. Season and add the finely chopped parsley. Coat fish or meat with the sauce. Parsley Sauce. (TO SERVE WITH OILY FlSH OR FAT MEAT.) Ingredients. One ounce of Flour. Half pint of Fish Stock or Meat Stock. One tablespoonful of chopped Parsley. Seasoning
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