Parsley Sauce

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • ½ pt. white sauce made with stock, fish stock or water
  • 1 heaped tablesp. finely-chopped parsley


Add the chopped parsley to the boiling sauce, then whisk in the butter, a small pat at a time, at just below boiling-point.

Serve with fish, white meat or vegetables.