tlie parsley is to accompany, draw the pan to the side
of the stove, leaving the basket, however, in the fat ;
let the latter cool for three minutes or so, then
drop in the parsley, and heat the fat very gradually,
till the parsley is crisp, which it will be in about a
minute ; then lift the sprigs (jut and drain them well
on kitchen paper. It is better to have the fat rather
too cool than too hot, for in the latter case the parsley
would burn and discolour, whereas in the former it
simply means cooking it a little longer. Be very
careful when throwing the parsley into the hot fat to
keep your head turned away whilst doing it, as the
cold sprays often make the fat spurt up.
Parsley, to blanch. — Pick the parsley into little
sprays, and put these into cold salted water ; just
lu'ing this up to the boil, then strain oft’ the leaves,
rinse them well in cold water and use.
— — to mince. — The parsley shoidd always be
well washed and very thoroughly dried in a clean
clotli ; it must then be picked free of all stalks, the
leaves being pressed together with the fingers, and
shred across and across as finely as possible, No\v
■collect this mince in the corner of a cloth, fold it
over very tightly, put it under the running tap, and
rub and rinse it in water till the water becomes
■quite green, then wring it dry again and use. The
little extra trouble this entails is fully repaid by the
appearance of the parsley, which will be as fine and
dry as dust, and of a vivid green tint.
juice. — Pick the fresh green leaves,
pound them well in a mortar, and squeeze oft all the
juice possible into ii jar ; stand this in the bain-marie.
VEGETABLES.
1):.
or in another pan full of boiling water, and leave it
till the juice is warm, and then use.
Parsley for winter use. — There are two ways of
preserving parsley. One is in powder as follows :
well wash and pick over some nice parsley, and tie
it up into neat bunches ; blanch these for three to
four minutes in boiling salted water, then drain
them on a sieve in front of ;i sharp fire, very slowly,
till they are dry enough almost (but not quite) to
crumble, then store in wide mouthed, tightly stoppered
bottles ; when wanted, soak for two or three minutes
in warm water. If treated thus they may be hung up
in paper bags in a warm kitchen till the parsley
crumbles, when the leaves should be powdered, sifted
through coarse muslin, and closely corked down in
small, wide-mouthed bottles. The other way is,
after washing and picking over the parsley, to dry it
in a cloth, and put it in a single layer on a tray, or
a tin lid, in a warm, but not too hot corner of the
range or oven, and let it dry as quickly as possible,
then store as before in small, wide-mouthed bottles.
mock. — When parsley is not to be had
tie up a little parsley seed in a piece of muslin, and
lay this in the sauce, gravy, Ac., you wish to flavour,
adding, where the green leaves are also rec^uired,
some finely minced and blanched spinach, <jr other-
green stuff. These directions may seem to be given
at undue length, but few things are more useful in
cookery than parsley, and, it must be added, few meet
with worse treatment.
Parsnip {Panais) <'i la creme. — Peel some nice fresh
parsnips, wash them well, and with a vegetable cutter
VEGETABLES.
}tii
✪ Parsnip à la Crème
Page 48 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
the parsley is to accompany, draw the pan to the side of the stove, leaving the basket, however, in the fat ; let the latter cool for three minutes or so, then drop in the parsley, and heat the fat very gradually, till the parsley is crisp, which it will be in about a minute ; then lift the sprigs cut and drain them well on kitchen paper. It is better to have the fat rather too cool than too hot, for in the latter case the parsley would burn and discolour, whereas in the former it simply means cooking it a little longer. Be very careful when throwing the parsley into the hot fat to keep your head turned away whilst doing it, as the cold sprays often make the fat spurt up.
Parsley, to blanch. — Pick the parsley into little sprays, and put these into cold salted water ; just bring this up to the boil, then strain oft’ the leaves, rinse them well in cold water and use.
— — to mince. — The parsley should always be
well washed and very thoroughly dried in a clean clotli ; it must then be picked free of all stalks, the leaves being pressed together with the fingers, and shred across and across as finely as possible, No\v ■collect this mince in the corner of a cloth, fold it over very tightly, put it under the running tap, and rub and rinse it in water till the water becomes quite green, then wring it dry again and use. The little extra trouble this entails is fully repaid by the appearance of the parsley, which will be as fine and dry as dust, and of a vivid green tint.
juice. — Pick the fresh green leaves,
pound them well in a mortar, and squeeze off all the juice possible into a jar ; stand this in the bain-marie.
or in another pan full of boiling water, and leave it till the juice is warm, and then use.
Parsley for winter use. — There are two ways of preserving parsley. One is in powder as follows : well wash and pick over some nice parsley, and tie it up into neat bunches ; blanch these for three to four minutes in boiling salted water, then drain them on a sieve in front of a sharp fire, very slowly, till they are dry enough almost (but not quite) to crumble, then store in wide mouthed, tightly stoppered bottles ; when wanted, soak for two or three minutes in warm water. If treated thus they may be hung up in paper bags in a warm kitchen till the parsley crumbles, when the leaves should be powdered, sifted through coarse muslin, and closely corked down in small, wide-mouthed bottles. The other way is, after washing and picking over the parsley, to dry it in a cloth, and put it in a single layer on a tray, or a tin lid, in a warm, but not too hot corner of the range or oven, and let it dry as quickly as possible, then store as before in small, wide-mouthed bottles.
mock. — When parsley is not to be had
tie up a little parsley seed in a piece of muslin, and lay this in the sauce, gravy, Ac., you wish to flavour, adding, where the green leaves are also required, some finely minced and blanched spinach, <jr othergreen stuff. These directions may seem to be given at undue length, but few things are more useful in cookery than parsley, and, it must be added, few meet with worse treatment.
Parsnip (Panais) à la crème. — Peel some nice fresh parsnips, wash them well, and with a vegetable cutter
Records on this page
Parsnip à la Crème