Fried Parsley

Ingredients

• fresh curled parsley
• the fat in the frying-kettle

Method

1. 1

   Have the fat hot enough to brown a cube of bread in a few seconds.

2. 2

   Put the parsley in a frying-basket, then into the fat.

3. 3

   In half a minute, if the fat is hot enough, it will be crisp and green.

4. 4

   Lay it on blotting-paper to absorb the grease.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 67. The excerpt below is the record exactly as published.

Fried parsley is suitable for any light brown article, such as savory patties, croquettes, cromesquis, sweet- breads, etc. ; and it makes a change from the too per- vasive uncooked article, pretty as it is. For hot dishes with brown gravy, fried bread cut into pretty shapes will not take two minutes, or as they will keep a month in cool weather many may be prepared when there is leisure, and made quite hot in a slow oven. They will not be so nice, yet better than sod- den toasted sippets. White dishes such as fricassee are very nicely gar- nished with little ornaments of puff paste glazed with ^gg and baked a j)ale brown. Clubs, hearts, diamonds and spades cut out of carrots, beetroot, and English pickled walnuts and scattered over a white entree makes a novel garnish. But the ways are many and open to any one's invention, only take care that the garnish suits the dish. I am unorthodox enough to think that flowers do not suit salad unless they are the flowers of a vegetable, or salad i)lant, such as nasturtiums and scarlet runner blos- soms, bean or pea blossoms, etc. To me flowers sug- gest sweet things, and are appropriate to fruit dishes. PEIED PAESLEY. The whole secret is in having fresh curled parsley, bright in color, and i^erfectly dry. It is better not washed ; therefore never use any but the cleanest. Have the fat in the frying-kettle

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