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Parsley and Butter Sauce

Put two ounces of butter into a saucepan and melt it; then stir in two tablespoonfuls of flour, mixing it well over the fire, but not letting it brown at all. Pour in gradually a pint of boiling water or white stock, and continue stirring until it thickens; then put in two ounces more butter, and two tablespoonfuls of finely chopped parsley, and season to taste with salt and pepper. When the butter has dissolved the sauce is ready for serving.