Parsley and Butter is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic sauce of parsley cooked in butter that's chopped and stirred into a melted butter base before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Parsley and Butter.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PARSLEY AND BUTTER, to serve with Calf's Head. Boiled Fowls, &c.
493. INGREDIENTS.—2 tablespoonfuls of minced parsley, 1/2 pint of melted butter, No. 376.
Mode.—Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it 1/2 pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve.
Time.—5 minutes to boil the parsley. Average cost, 4d.
Sufficient for 1 large fowl; allow rather more for a pair.
Seasonable at any time.
Note.—Sometimes, in the middle of winter, parsley-leaves are not to be had, when the following will be found an excellent substitute:—Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.
Tie the parsley together and add to a pan with a small quantity of lightly-salted butter. Bring to a boil and cook for 5 minutes then drain and mince the parsley leaves very finely.
Turn the chopped leaves into a tureen, pour over 300ml of hot melted butter. Stir to combine and serve immediately.
