Cassell's dictionary of cookery

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 crisp 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 juice. 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 minutes. 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, and serve immediately. If preferred, the parsley may be boiled for ten minutes, then chopped small, bruised, put into a tureen, and the sauce poured over it. A little cold butter, broken into small pieces, should then be stirred into the hot sauce until it is melted, and the sauce served immediately. It is always best to send parsley sauce to table in a tureen instead of pouring it over the meat. Time, a quarter of an hour. Probable cost, 4d. Sufficient for five or six persons. Parsley Sauce, Imitation. — When parsley cannot be procured, a good imitation of it may be made by tjdng a tea-spoonful of parsley-seed in a little muslin, and boiling it with the water of which the sauce is to be made till it is nicely flavoured. A few spinachleaves boiled, chopped, and stirred into the sauce wiU give the appearance of parsley, as the seed will impart its flavour. Time, a few minutes to boil the seed. Parsley (when and how to Preserve it for Winter use). — Gather the sprigs of parsley in May, June, and July. Wash them well, and throw them into a saucepan of boiling water slightly salted. Let them boil for two minutes, then take them out, drain and dry them before the fire as quickly as possible, put them in a tin box, and store them in a dry place. Before using the parsley, soak it in warm water for a few minutes to freshen it. Parsnip.— This plant is a native of Britain. It contains a considerable quantity of sugar, and is disUked by some on account of its peculiarly sweet taste. It is a frequent accompaniment to salt fish during Lent. In Scotland parsnips and potatoes are beat up together,