(Modern Cookery, 1845)

Work well together until they are perfectly blended, two or three ounces of good butter, some pepper, salt, minced parsley, and the strained juice of a sound lemon of moderate size. 

The sauce thus prepared is often put into broiled fish; and laid in the dish under boiled kidneys, beef steaks and other meat.

For 2 oz.  Butter, 1 heaped teaspoonful young minced parsley; juice of 1 lemon; 1 small saltspoonful salt; seasoning of white pepper.



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Classic Seafood Recipes & Fish Recipes

SEAFOOD SAUCES: from Anchovy Catchup to White Sauce