- 1 pint of stock
- 2 tablespoonfuls of butter
- 4 tablespoonfuls of grated horseradish
- 1 tablespoonful of flour
- 1 tablespoonful of chopped parsley
- juice of one lemon
- 1 teaspoonful of sugar
Cook the butter and flour together until smooth, but not brown.
Add the stock; and when it boils, add all the other ingredients except the parsley.
Boil up once, and add the parsley.
This sauce is for roast veal.
Miss Parloa's New Cook Book.
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