Parsley for winter use

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (5)
Preserving parsley in powder
Preserving parsley by drying
Mock parsley
Instructions (13)
Preserving parsley in powder
  1. Wash and pick over parsley, and tie it up into neat bunches.
  2. Blanch these for three to four minutes in boiling salted water.
  3. Drain them on a sieve in front of a sharp fire, very slowly, till they are dry enough almost (but not quite) to crumble.
  4. Store in wide mouthed, tightly stoppered bottles.
  5. When wanted, soak for two or three minutes in warm water.
  6. Alternatively, hang up in paper bags in a warm kitchen till the parsley crumbles.
  7. Powder the leaves, sift through coarse muslin, and closely cork down in small, wide-mouthed bottles.
Preserving parsley by drying
  1. Wash and pick over the parsley, and dry it in a cloth.
  2. Put it in a single layer on a tray, or a tin lid, in a warm, but not too hot corner of the range or oven.
  3. Let it dry as quickly as possible.
  4. Store as before in small, wide-mouthed bottles.
Mock parsley
  1. When parsley is not to be had, tie up a little parsley seed in a piece of muslin, and lay this in the sauce, gravy, etc., you wish to flavour.
  2. Adding, where the green leaves are also required, some finely minced and blanched spinach, or other green stuff.
Original Text · last edited 4 days ago
Parsley for winter use.—There are two ways of preserving parsley. One is in powder as follows: well wash and pick over some nice parsley, and tie it up into neat bunches; blanch these for three to four minutes in boiling salted water, then drain them on a sieve in front of a sharp fire, very slowly, till they are dry enough almost (but not quite) to crumble, then store in wide mouthed, tightly stoppered bottles; when wanted, soak for two or three minutes in warm water. If treated thus they may be hung up in paper bags in a warm kitchen till the parsley crumbles, when the leaves should be powdered, sifted through coarse muslin, and closely corked down in small, wide-mouthed bottles. The other way is, after washing and picking over the parsley, to dry it in a cloth, and put it in a single layer on a tray, or a tin lid, in a warm, but not too hot corner of the range or oven, and let it dry as quickly as possible, then store as before in small, wide-mouthed bottles. — mock.—When parsley is not to be had tie up a little parsley seed in a piece of muslin, and lay this in the sauce, gravy, etc., you wish to flavour, adding, where the green leaves are also required, some finely minced and blanched spinach, or other green stuff. These directions may seem to be given at undue length, but few things are more useful in cookery than parsley, and, it must be added, few meet with worse treatment.
Notes
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