Parmesan Puffs.— Put four ounces of
finely-gTated bread-crumbs, four ounoes of
grated Parmesan, two ounces of fresh butter,
and a little salt and cayenne✪ Parmesan Puffs into a mortar, and
pound them thoroughly. Bind the mixture
together with a well-beaten egg, and make it up
into balls, the size of a large walnut. Egg and
bread-crumb these, and fry them until they are
lightly browned. The fat must not be quite
boiling when the puffs are put in, or they will
be too highly coloured. Drain them, and serve
very hot, piled on a napkin. Time, four or five
minutes to fry the puffs. Probable cost, lOd.
Sufficient for five or six persons.
Parr. — This is the name applied to salmon
until the close of their second year, when they
lose their dark lateral bars by the super-addition
of a silvery pigment {see Salmon).
Parsley.— The foliage of parsley is of u-so
for flavouring soups, &c., besides which it is
nutritious and stimulating, a quality which it
seems to derive from an essential oil present in
every part of the plant. Among the varieties
of parsley are : — Plain-leaved parsley, which
used to be the only sort employed in cook-
ing. It is not much cultivated now, how-
ever, the curled varieties being much more
elegant ; besides — and this is a good reason
for avoiding it— it bears a marked resem-
blance to a poisonous British weed, the bitter
hemlock, or fool's parsley. It is well to know
that the leaves of fool's parsley are of a darker
hue than the genuine article, and that when
bruised they emit a very unpleasant odour.
When in flower, fool's parsley may also be dis-
tinguished by what is popularly termed its head.
CuSed-leaf parsley. — Tliis, both for flavour and
appearance as a garnish, is the best sort of
parsley. It cannot, too, be mistaken for hemlock,
being quite unlike that plant. Parsley is a
great favourite with sheep, hares, and rabbits,
and is said to give their flesh a fine flavour.
Naples parsley, or celerj'-parsley, is used in
place of celery". It is a variety between parsley
and celerj'. ' Hamburg parsley is cultivated
for its roots. These grow as large as small
parsnips. When boiled they are very tender,
and agreeable to the taste, besides being very
wholesome. They are used in soup or broth,
or eaten with meat. The cultivation of parsley
is extremely simple ; an annual sowing is
generally made.
Parsley and Liver Sauce {see Liver
and Parsley Sauce).
Parsley, Cairs Brains and {sec Calf's
Brains and Parsley).
Parsley, Crisp.— Crisp parsley is generally
used for ganiisliing dishes. Pick and wash a
handful oi voung parsley. Shake it in a cloth
to dry it thoroughly, and spread it on a sheet
of clean paper in a Dutch oven before the fire.
Turn the bunches frequently -until they are
quite crisp. Parsley is much more easily crisped
than fried. Time, six or seven minutes to crisp.
Probable cost, Id.
Plate VI
^' #' iy^^i
M^^n
^Mia^
:'=^. '
p ■WaIlei:L'.A Itt.Hitim iiaidin
I, Stand with Peaches, Greengages, Red Plums & Pineapple.
2, Dish of Red, Black & White Currants __ 3, Dish of Cherries & Strawberries.
■4, Centre-piece with Mixed Fruit.
PAR
( 505 )
PAB
✪ Parsley Sauce
Page 1086 · 3 recipe records on this page
Presented as published in 1892. 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
Parmesan Puffs.— Put four ounces of finely-grated bread-crumbs, four ounoes of grated Parmesan, two ounces of fresh butter, and a little salt and cayenne into a mortar, and pound them thoroughly. Bind the mixture together with a well-beaten egg, and make it up into balls, the size of a large walnut. Egg and bread-crumb these, and fry them until they are lightly browned. The fat must not be quite boiling when the puffs are put in, or they will be too highly coloured. Drain them, and serve very hot, piled on a napkin. Time, four or five minutes to fry the puffs. Probable cost, lOd. Sufficient for five or six persons.
Parr. — This is the name applied to salmon until the close of their second year, when they lose their dark lateral bars by the super-addition of a silvery pigment {see Salmon).
Parsley.— The foliage of parsley is of u-so for flavouring soups, &c., besides which it is nutritious and stimulating, a quality which it seems to derive from an essential oil present in every part of the plant. Among the varieties of parsley are : — Plain-leaved parsley, which used to be the only sort employed in cooking. It is not much cultivated now, however, the curled varieties being much more elegant ; besides — and this is a good reason for avoiding it— it bears a marked resemblance to a poisonous British weed, the bitter hemlock, or fool's parsley. It is well to know that the leaves of fool's parsley are of a darker hue than the genuine article, and that when bruised they emit a very unpleasant odour. When in flower, fool's parsley may also be distinguished by what is popularly termed its head. CuSed-leaf parsley. — Tliis, both for flavour and appearance as a garnish, is the best sort of parsley. It cannot, too, be mistaken for hemlock, being quite unlike that plant. Parsley is a great favourite with sheep, hares, and rabbits, and is said to give their flesh a fine flavour. Naples parsley, or celerj'-parsley, is used in place of celery". It is a variety between parsley and celerj'. ' Hamburg parsley is cultivated for its roots. These grow as large as small parsnips. When boiled they are very tender, and agreeable to the taste, besides being very wholesome. They are used in soup or broth, or eaten with meat. The cultivation of parsley is extremely simple ; an annual sowing is generally made.
Parsley and Liver Sauce {see Liver and Parsley Sauce).
Parsley, Cairs Brains and {sec Calf's Brains and Parsley).
Parsley, Crisp.— Crisp parsley is generally used for ganiisliing dishes. Pick and wash a handful oi voung parsley. Shake it in a cloth to dry it thoroughly, and spread it on a sheet of clean paper in a Dutch oven before the fire. Turn the bunches frequently -until they are quite crisp. Parsley is much more easily crisped than fried. Time, six or seven minutes to crisp. Probable cost, Id.
Plate VI
^' #' iy^^i
M^^n
^Mia^
:'=^. '
p ■WaIlei:L'.A Itt.Hitim iiaidin
I, Stand with Peaches, Greengages, Red Plums & Pineapple. 2, Dish of Red, Black & White Currants __ 3, Dish of Cherries & Strawberries. ■4, Centre-piece with Mixed Fruit.
PAR
( 505 )
PAB
Records on this page
Parmesan PuffsParsley SauceCrisp Parsley