To Fry Parsley, Herbs, Bread-crumbs, etc.
From The thorough good cook, 1895
Serves 4
Used for garnishing fish, lamb chops, liver, etc.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 88. The excerpt below is the record exactly as published.
To Fry Parsley, Herbs, Bread-crumbs, etc. Fill the frying-pan with very hot dripping or lard. Have young parsley nicely picked, washed, drained
Cook this with the app: pantry check, scaling, and the assistant.