Here is the 1972 recipe for Madeline's Lemon Butter Sauce:
3 tablespoons butter or margarine
1 tablespoom instant minced onion
1 teaspoon fresh grated lemon peel
2 tablespoons fresh squeezed lemon juice
1/4 cup chopped parsley
Melt butter in small saucepan; add onions, lemon peel and juice. Pour over well drained, cooked vegetables; add parsley and toss. Great on broccoli, asparagus, cauliflower, Brussels sprouts, zucchini, carrots, cabbage, potatoes.