PARSLEY SAUCE.—
Wash a bunch of parsley in cold water. Then boil it about six or seven minutes in salt and water. Drain it, cut the leaves from the stalks, and chop them fine. Have ready some melted butter, and stir in the parsley. Allow two small table-spoonfuls of leaves to half a pint of butter.
Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled fresh fish. Also with knuckle of veal, and with calf's head boiled plain.
APPLE SAUCE.—
Pare, core, and slice some fine apples. Put them into a sauce-pan with just sufficient water to keep them from burning, and some grated lemon-peel. Stew them till quite soft and tender. Then mash them to a paste, and make them very sweet with brown sugar, adding a small piece of butter and some nutmeg.
Apple sauce is eaten with roast pork, roast goose and roast ducks.
Be careful not to have it thin and watery.
CRANBERRY SAUCE.—
Wash a quart of ripe cranberries, and put them into a pan with about a wine-glass of water. Stew them slowly, and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like a marmalade when done.