Fried Parsley.
Choose nice green parsley, wash and dry it, and pick it from the stalk; put it into a wire spoon or basket, and fry in hot fat (see [French Frying]). It must be removed directly it is crisp or it will discolour; drain it on kitchen paper, and sprinkle it with salt. Parsley that has been frozen will turn black in frying.
[Rendering down Fat.]
- Ingredients—4 lb. of any fat, cooked or uncooked.
Method.—Cut the fat into small pieces.
Put it into a large saucepan and cover with water.
Boil for one hour with the lid on the saucepan, that the steam may whiten the fat.
Then remove the lid, and boil steadily until the water has evaporated, and the fat melted out of the pieces.
Stir occasionally to prevent the fat sticking to the bottom of the saucepan and burning.
When the fat is ready, let it cool a little, and then strain it.
The pieces should be well pressed to squeeze out all the fat.
This fat may be used for frying, or plain cakes and pastry.
The quantity given is sufficient for French Frying.