Instructions: Melt the butter in a heavy based saucepan, and, stirring continuously, add the flour.

Allow this to cook through, then whisk in the milk to form a thick sauce.

Bring the sauce to a gentle simmer and allow to thicken, then add the parsley. Stir well and season generously.

Serve with cooked meats.

NOTES : Traditional Parsley Sauce as prepared by sisters Vera and Norma Lambert who were cooks at Sledmere House when Christopher was a child.

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