Parsley Sauce (for White Fish or Meat)

Name: Parsley Sauce (for White Fish or Meat)
Ingredients: 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

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

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