- 1/3 c. butter
- 1 Tb. chopped parsley
- 2 Tb. lemon juice
- 1/4 tsp. salt
- Dash of pepper
Melt the butter and add the chopped parsley, lemon juice, salt, and pepper. Mix well, and allow the whole to boil, but not to brown. Pour over the vegetable and serve.
Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)