Lemon Butter Sauce

1111

FishThe Plain Sailing Cook Book

Ingredients

• 4 tablespoons butter
• 1 tablespoon lemon juice
• 1 teaspoon finely chopped parsley

Utensils

• Tablespoon
• Bowl
• Knife
• Lemon-squeezer

Directions

1.

"Cream" the butter.

2.

Add the lemon juice slowly to the butter while stirring, then add the chopped parsley, and mix thoroughly.

Remarks

Serve with boiled or baked fish. All the sauce may be placed on the hot whole fish when the latter is ready for serving, or it may be added to the individual portions at the table.

This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.

This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.

Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.