Parson's Sauce (Hartshorne)
Parson's sauce is a light, tangy sauce built from lemon peel, pickled cucumber and a little ketchup. It comes from Henry Hartshorne's Household Cyclopedia, a nineteenth century American reference, and this version is an interpreted method of that original. The chopped peel and pickles give sharp, salty notes that cut through plain roast chicken or boiled vegetables. It takes about 30 minutes and uses pantry staples, so it suits a simple weeknight dinner.
Instructions
Chop the lemon peel and the pickled cucumbers very fine, so that neither leaves large pieces in the finished sauce.
Put the chopped peel and cucumbers in a bowl and mix in the butter, salt, pepper, flour and catsup.
Scrape everything into a saucepan and simmer for 10 to 15 minutes. The flour should thicken the mixture into a light sauce.
Use the sauce straight away or serve it alongside chicken or vegetable dishes.
Make it personal.
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