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Parsley(Vaughan’s Vegetable Cook Book)
Parsley is the prime favorite of the garnishes. Its pretty curled leaves
are used to decorate fish flesh and fowl and many a vegetable. Either
natural, minced or fried, it is an appetizing addition to many sauces,
soups, dressings and salads.
CRISPED PARSLEY.Wash and drain a handful of fresh young sprigs of parsley, dry
them with a cloth, place them before the fire on a dish, turn them
frequently, and they will be perfectly crisp in ten minutes.
FRIED PARSLEY.When the parsley is prepared as above, fry it in butter or clarified
suet, then drain it on a cloth placed before the fire.
POTATO BALLS WITH PARSLEYPare very thin, medium potatoes as near a size as possible. Have ready a
pot of boiling water, salted, drop in the potatoes and keep them at a
quick boil until tender. Serve with a batter made by beating to a cream
two tablespoons of butter, one-half tablespoon of lemon juice and one
tablespoon of finely minced parsley; add salt and a dash of cayenne
pepper; spread over the hot potatoes, and it will melt into a delicious
dressing. This is especially nice to serve with fish.
PARSNIPS AND PARSLEY BUTTER4 or 5 Parsnips
1/2 oz. Flour
1 teaspoonful Parsley--2d.
1 oz. Butter
1 gill Milk
Pepper and Salt--2d.
Scrape and cut up the parsnips (or cold ones will do). If raw, boil
them in water seasoned with salt for three-quarters of an hour. Make
the butter, flour, and milk into a sauce by directions given, and
season nicely. Stir in the parsley, put in the parsnips, bring to the
boil and simmer for ten minutes. Arrange them on a hot dish, pour the
sauce over, and serve.
TO FRY PARSLEYThe top or flower of parsley only should be used for frying. Pick it
carefully and rub well in a damp cloth, and then in a dry cloth. Put
into a frying basket and plunge into the fat when the fish, or whatever
it is to be served with, has been fried; leave it in not more than one
minute. Turn it on to some kitchen paper and stand for a minute on the
stove to dry; it is then ready.
Fried ParsleyWash 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.
Parsley VinegarFill a preserving bottle with parsley leaves, freshly gathered and
washed, and cover with vinegar. Screw down the top and set aside for two
or three weeks. Then strain off the vinegar, add salt and cayenne pepper
to taste, bottle and cork. Use on cold meats, cabbage, etc.
Parsley SauceChop a handful of parsley and mix it in a stewpan with two ounces of
butter, two ounces of flour, pepper and salt; moisten with half a pint
of water and a table-spoonful of vinegar. Stir the parsley-sauce on the
fire till it boils, and then pour it over the fish, drained free from
water, on its dish.
Mushrooms Tongue Parsley Pasta MarinateCut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities chopped
truffles, tongue, mushrooms, and a little parsley. Over this put a thin
layer of pasta marinate, and fry the cutlets on a slow fire.
Parsley Sauce1 tablespoon of parsley after chopping.
1/2 pint white sauce.
Take a handful of parsley; and after washing it tie in a bunch and throw
into boiling salted water for two or three minutes, then well drain and
chop very fine. Have ready the sauce, stir in the parsley, and pour into
a hot tureen.
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