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FRIED PARSLEY

(Sauces.) - (The Jewish Manual)







When the parsley is prepared as above, fry it in butter or clarified
suet, then drain it on a cloth placed before the fire.

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Fried Parsley

Wash the parsley very clean, chop fine and fry in butter in the

proportion of one tablespoonful of butter to one pint of minced parsley.

When soft, sprinkle with bread crumbs, moisten with a little water, and

cook ten or fifteen minutes longer. Garnish it with sliced boiled egg.

To be eaten with pigeon.









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