- 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.
PLUM SAUCE
- 1 pint (2 cups) stoned plums
- 1 gill (½ cup) water
- 4 ozs. (4 heaping tablespoonfuls) sugar
- 1 teaspoonful lemon extract
Put the stoned plums into an earthenware dish, add the water and the sugar; stir them over the fire until the plums are quite smooth; rub through a sieve, add the lemon extract, and serve with any steamed pudding.
PISTACHIO SAUCE
- 2 ozs. (2 heaping tablespoonfuls) chopped pistachio nuts
- 1 tablespoonful cornstarch
- 1 gill (½ cup) water
- 1 oz. (1 heaping tablespoonful) sugar
- 1 tablespoonful cream
- 1 wineglassful Marsala wine
- ¼ teaspoonful pistachio extract
Blanch the pistachio nuts, then pound them till smooth. Mix the cornstarch smoothly with the water in a fireproof dish, add the pistachio nuts, and let them boil, keeping them well stirred. Add the sugar, cream, Marsala wine, and pistachio extract.
Strain the sauce and it is ready.