Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoonfuls of butter
- 1 tablespoonful of chopped parsley
- 1 tablespoonful of lemon juice
- 1/2 teaspoonful of salt
- 1/2 teaspoonful of pepper
- salt
- pepper
- parsley
Directions
(BROILED FISH AND STEAKS)
2 tablespoonfuls of butter. 1 tablespoonful of chopped parsley. 1 tablespoonful of lemon juice. 1/2 teaspoonful of salt. 1/2 teaspoonful of pepper.
Rub the butter to a cream; add salt, pepper, and parsley chopped very fine; then the lemon-juice slowly. Spread it on broiled meat or fish; let the heat of the meat melt the butter. The dish must not be put in the oven after the sauce is spread, or the parsley will lose its freshness and color. This sauce, which greatly improves as well as garnishes broiled meat, can be mixed and kept for some time in a cool place. Soften a little before using so it will spread evenly, and be quickly melted by the hot meat.