Parson’s Sauce (Hartshorne)

Parson’s sauce is a light sauce that can be used for a number of chicken and vegetable dishes. This recipe is an interpreted method from the original recipe in Henry Hartshorne’s the Household Cyclopedia.

Ingredients

  • 1 lemon, zest removed
  • 2–3 pickled cucumbers
  • 2 tbsp butter
  • 1 tsp salt
  • 1 tsp pepper
  • 20 g plain flour
  • 2 tsp catsup (ketchup)
Parson’s Sauce (Hartshorne)

Photo: Malcolm Neal  / Wikimedia Commons / CC BY-SA 2.0

Procedure

  1. Chop lemon-peel and pickled cucumbers very fine. Mix in all remaining ingredients.
  2. Transfer to a saucepan, and simmer for 10–15 minutes.
  3. Use or serve.

References