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Parsley Sauce

The excellence of this sauce depends greatly upon the parsley-leaves being chopped very small. Take a handful of fresh parsley, if procurable. Wash it, pick off the leaves, and boil them quickly in salt and water for three minutes. Drain them well, and mince them as finely as possible, then stir them into half a pint of well-made melted butter or white sauce, and serve immediately. If preferred, the parsley may be boiled for ten minutes, then chopped small, bruised, put into a tureen, and the sauce poured over it. A little cold butter, broken into small pieces, should then be stirred, until it is melted, into the hot sauce, which must not be served immediately. It is always best to send parsley sauce to table in a tureen instead of pouring it over the meat. Time, a quarter of an hour. Probable cost, 4d. (See also MAITRE D'HOTEL SAUCE.)