Parsley Sauce
Strip from the stalks the leaves of some fresh green parsley; allow plenty of it. Chop it slightly; and while the drawn butter is hot, stir into it the parsley, till the butter looks very green. Serve it up with boiled fowls, rabbits, or boiled fish. The appearance of parsley sauce will be much improved by stirring in some spinach juice. The whole will be then a fine green.