Parsley Sauce

Ingredients

• a handful of fresh parsley
• half a pint of well-made melted butter or white sauce

Method

1. 1

   Wash the parsley, pick off the leaves, and boil them quickly in salt and water for three minutes.

2. 2

   Drain them well, and mince them as finely as possible, then stir them into the melted butter or white sauce, and serve immediately.

Nutrition per serving

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.

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, 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-leaves from the stalks, wash and dry them well, and pound them in a mortar. Press the juice from them into a jar, which place in a saucepan of boiling water. Let it simmer gently until it is warm, when it is ready for use. The juice of spinach-leaves is used as well as that of parsley for colouring. It is prepared in the same way. Time, three or four minutes to simmer the jvuce. Parsley Sauce. — The excellence of this sauce depends greatly upon the parsley-leaves being chopped very small. Take a handful of fresh parsley, if procurable. ^ Wash it, pick off the leaves, and boil them quickly in salt and water for three miuutes. Drain them well, and mince them as finely as possible, then stir them into haK a pint of well-made melted butter or white sauce

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