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Parsley Sauce for Boiled Chickens

A historical recipe from High-class cookery made easy, by Hart, J., Mrs..

A historical recipe

High-class cookery made easy, by Hart, J., Mrs.. Project Gutenberg eBook #69334.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From High-class cookery made easy, by Hart, J., Mrs.. Digitised by Project Gutenberg, eBook #69334 (https://www.gutenberg.org/ebooks/69334). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. Chop some fresh leaves of parsley very fine, place two ounces of butter in a stew-pan with two ounces of flour, and melt.
  2. Add one cup of liquor from boilings of chicken;
  3. add one cup of milk;
  4. stir in the parsley;
  5. dry the ashet with the chickens on it, and pour the sauce over the chicken.
  6. Garnish chickens with rolls of bacon.