How to Cook in Casserole Dishes

by Marion Harris Neil

PARSLEY SAUCE

• 3 tablespoonfuls chopped parsley
• ½ pint (1 cup) milk
• Pepper and salt to taste
• 2 ozs. (2 heaping tablespoonfuls) butter
• 1 oz. (1 heaping tablespoonful) flour

Blend the butter and the flour in a fireproof dish, then gradually add the milk, stir till boiling; add the seasonings and cook for eight minutes; then add the chopped parsley, stir, and serve.