vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fried Parsley
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Do not wash parsley unless necessary.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 265. The excerpt below is the record exactly as published.
Fried Parsley, so useful as a garnish, is often spoilt by being carelessly cooked. It ought to be quite crisp, and to look as green as when freshly gathered. Choose the nicest leaves, and pick off the little sprigs, being careful not to use the thick centre stalk. Do not wash the Parsley unless it is absolutely necessary, but if it must be washed shake each sprig till it is dry, and on no account rub or squeeze it. Fry the Parsley crisp in butter which is nearly, but not quite, at the boil
Cook this with the app: pantry check, scaling, and the assistant.