Recipe: Parsley Sauce

Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-Sauce on the fire till it boils, and then pour it over the fish, drained free from water, on its dish.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss