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Parsley Butter

(Sauces) - (Joe Tilden's Recipes For Epicures)







Beat three tablespoonfuls of butter to a cream. Add half a
tablespoonful of lemon juice and one of chopped parsley, half a
teaspoonful of salt. Beat all together several minutes, when it is
ready for use. An excellent dressing for fried or broiled fish.

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PARSNIPS AND PARSLEY BUTTER

4 or 5 Parsnips

1/2 oz. Flour

1 teaspoonful Parsley--2d.

1 oz. Butter

1 gill Milk

Pepper and Salt--2d.

Total Cost--4d.

Time--One Hour

Scrape and cut up the parsnips (or cold ones will do). If raw, boil
them in water seasoned with salt for three-quarters of an hour. Make
the butter, flour, and milk into a sauce by directions given, and
season nicely. Stir in the parsley, put in the parsnips, bring to the
boil and simmer for ten minutes. Arrange them on a hot dish, pour the
sauce over, and serve.









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