Crisp Parsley

Ingredients

• a handful of young parsley

Method

1. 1

   Pick and wash a handful of young parsley.

2. 2

   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.

3. 3

   Turn the bunches frequently until they are quite crisp.

4. 4

   Time: six or seven minutes.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1086. The excerpt below is the record exactly as published.

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, Fried (for garnishing). — Wash and dry the parsley thoroughly, by swinging it backwards and forwards in a cloth. Put it into hot fat, and stir it gently until it is crisp ; take it out immediately, and drain it before the fire. If the parsley is allowed to remain in the fat one moment after it is crisjD it will be spoilt. Parsley is best fried in a frying-basket. If this is not at hand, the parsley should be taken out of the fat with a slice. Parsley Fritters, Bread and {see Bread and Parsley Fritters). Parsley Juice, for Colouring Sauces, &e. — Pick a handful of young parsley

Cook this with the app: pantry check, scaling, and the assistant.