Recipe - Parsley Sauce ( Upper Crust )

40 g Plain flour
570 ml Milk
6 tablespoon Parsley; finely chopped
Salt and freshly ground
black pepper

Melt the butter in a heavy based saucepan, and, stirring continuously, add
the flour.

Allow this to cook through, then whisk in the milk to form a thick sauce.

Bring the sauce to a gentle simmer and allow to thicken, then add the
parsley. Stir well and season generously.

Serve with cooked meats.

Converted by MC_Buster.

NOTES : Traditional Parsley Sauce as prepared by sisters Vera and Norma
Lambert who were cooks at Sledmere House when Christopher was a child.

Converted by MM_Buster v2.0l.