Parsley Sauce
Small bunch of parsley
¹⁄₂ pint melted butter
Boil the parsley for five minutes. Drain. Chop finely. Add to the melted butter.
Or,
To one gill of water in which a fowl has been boiled, add one gill of cream, one dessert-spoon white roux (see p. 12), seasoning and the boiled and chopped parsley.