[No. 170.]—Parsley Sauce.
- 1 tablespoon of parsley after chopping.
- ½ pint white sauce.
Take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.
[No. 171.]—Sauce Piquante.
- 1 ounce butter.
- 1 ounce flour.
- 1 gill water.
- Pepper and salt to taste.
Melt the butter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. It will then be quite ready.
[No. 172.]—Sauce Royale.
- 1 turnip.
- 1 carrot.
- 1 onion.
- 1 tomato.
- ½ ounce flour.
- 2 ounces butter.
- 1 pint water.
- ½ teaspoon salt.
Prepare the vegetables, slice them, and fry in an ounce of butter for five minutes; add water and salt, and simmer gently for one and a half hours. Strain and thicken with one ounce of butter and the flour.