Parsley Sauce


Fry one ounce of butter with one and a half ounces of flour till a pale golden colour, mix into this a little over half a pint of water, and stir over the fire till it boils, then strain or tammy. Put a small handful of parsley in cold water, with a pinch of salt and a tiny bit of soda, and let it come to the boil; strain it off, press the water from it, mix it with an ounce of butter and a little apple green, rub it through a hair sieve or tammy, and mix it into the sauce with two tablespoonfuls of cream. This sauce should be about the consistency of thick cream.