FRIED PARSLEY.
Wash the parsley very clean, chop fine and fry in butter in the proportion of one tablespoonful of butter to one pint of minced parsley. When soft, sprinkle with bread crumbs, moisten with a little water, and cook ten or fifteen minutes longer. Garnish it with sliced boiled egg. To be eaten with pigeon.
PARSLEY VINEGAR.
Fill a preserving bottle with parsley leaves, freshly gathered and washed, and cover with vinegar. Screw down the top and set aside for two or three weeks. Then strain off the vinegar, add salt and cayenne pepper to taste, bottle and cork. Use on cold meats, cabbage, etc.
PARSLEY SAUCE. (See [Sauces].)
BOILED PARSNIPS.
Wash, scrape and cut them into slices about an inch thick, put them in a saucepan with salted water and cook until tender, drain, cover with good rich milk, season with butter, pepper and salt to taste, bring to a boil and serve.
BROILED PARSNIPS.
After parsnips are boiled, slice and broil brown. Make a gravy as for beefsteak.
BROWNED PARSNIPS.