Parsley Sauce
600ml (1 pint) Milk, warmed
40g (1½oz) Plain Flour
40g (1½oz) Butter
4 tbsp Parsley, chopped
Salt and Pepper
Melt the butter in a saucepan over a low heat.
Stir in the flour and cook gently for 2-3 minutes.
Remove from the heat and gradually add the milk, stirring constantly to avoid lumps.
Bring to the boil, still stirring, simmer for about five minutes, stirring occasionally.
When smooth and creamy, remove from the heat, stir in the chopped parsley and season to taste.
Serve hot with fish, boiled meats, poultry or vegetables.
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