- Wash some parsley very clean, and pick it carefully leaf by leaf.
- Put a tea-spoonful of salt into half a pint of boiling water.
- Boil the parsley about ten minutes.
- Drain it on a sieve.
- Mince it quite fine, and then bruise it to a pulp.
- Put it into a sauce-boat.
- Mix with it, by degrees, about half a pint of good melted butter (No. 256).
- Do not put so much flour to it, as the parsley will add to its thickness.
- Never pour parsley and butter over boiled things, but send it up in a boat.
Obs. In French cookery-books this is called “melted butter, English fashion;” and, with the addition of a slice of lemon cut into dice, a little allspice and vinegar, “Dutch sauce.”
N.B. To preserve parsley through the winter:
- In May, June, or July, take fine fresh-gathered sprigs; pick, and wash them clean.
- Set on a stew-pan half full of water; put a little salt in it.
- Boil, and skim it clean, and then put in the parsley, and let it boil for a couple of minutes.
- Take it out, and lay it on a sieve before the fire, that it may be dried as quick as possible.
- Put it by in a tin box, and keep it in a dry place.
- When you want it, lay it in a basin, and cover it with warm water a few minutes before you use it.
Parsley and Butter.—(No. 261.)
Wash some parsley very clean, and pick it carefully leaf by leaf; put a tea-spoonful of salt into half a pint of boiling water: boil the parsley about ten minutes; drain it on a sieve; mince it quite fine, and then bruise it to a pulp.
The delicacy and excellence of this elegant and innocent relish depends upon the parsley being minced very fine: put it into a sauce-boat, and mix with it, by degrees, about half a pint of good melted butter (No. 256); only do not put so[231] much flour to it, as the parsley will add to its thickness: never pour parsley and butter over boiled things, but send it up in a boat.
Obs. In French cookery-books this is called “melted butter, English fashion;” and, with the addition of a slice of lemon cut into dice, a little allspice and vinegar, “Dutch sauce.”
N.B. To preserve parsley through the winter: in May, June, or July, take fine fresh-gathered sprigs; pick, and wash them clean; set on a stew-pan half full of water; put a little salt in it; boil, and skim it clean, and then put in the parsley, and let it boil for a couple of minutes; take it out, and lay it on a sieve before the fire, that it may be dried as quick as possible; put it by in a tin box, and keep it in a dry place: when you want it, lay it in a basin, and cover it with warm water a few minutes before you use it.