To Fry Parsley

The "Queen" Cookery Books. No.9. Sala... · S. Beaty-Pownall · 1905
Source
The "Queen" Cookery Books. No.9. Salads, Sandwiches, and Savories.
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (1)
Instructions (5)
  1. well wash it, picking it over, removing all but the smallest stalks, and choosing the finest and greenest leaves.
  2. Dry the leaves very gently in a clean cloth.
  3. when you have done frying the dish the parsley is to garnish, draw the fat boiler off the fire to let it cool for three or four minutes, leaving the basket in the hot fat.
  4. now drop the parsley into this, and re-heat gently, till the leaves are crisp, which they will be in about a minute, then lift out, drain well, and use.
  5. Be careful when dropping the parsley into the fat to turn your head aside, for the cold leaves often cause the hot fat to spurt up, and this might burn you badly.
Original Text · last edited 4 days ago
To Fry Parsley, well wash it, picking it over, removing all but the smallest stalks, and choosing the finest and greenest leaves. Dry the leaves very gently in a clean cloth; when you have done frying the dish the parsley is to garnish, draw the fat boiler off the fire to let it cool for three or four minutes, leaving the basket in the hot fat; now drop the parsley into this, and re-heat gently, till the leaves are crisp, which they will be in about a minute, then lift out, drain well, and use. Be careful when dropping the parsley into the fat to turn your head aside, for the cold leaves often cause the hot fat to spurt up, and this might burn you badly.
Notes
—