Recipes > Herbs & Spices > Parsley and Butter

Parsley and Butter

To serve with calf's head. boiled fowls, etc.

Ingredients

Instructions

Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch; let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen; pour over it 1/2 pint of smoothly-made melted butter; stir once, that the ingredients may be thoroughly mixed, and serve.

Time: 5 minutes to boil the parsley.

Sufficient for 1 large fowl; allow rather more for a pair.

Seasonable at any time.

Note: Sometimes, in the middle of winter, parsley-leaves are not to be had, when the following will be found an excellent substitute: Tie up a little parsley-seed in a small piece of muslin, and boil it for 10 minutes in a small quantity of water; use this water to make the melted butter with, and throw into it a little boiled spinach, minced rather fine, which will have an appearance similar to that of parsley.

Print

Print recipe/article only

Source

The Book of Household Management (1861).


comments powered by Disqus