Recipes > Herbs & Spices > Parsley



Make a brine of salt and water strong enough to bear an egg, and throw into it a large quantity of curled parsley, tied up in little bunches with a thread. After it has stood a week (stirring it several times a day) take it out, drain it well, and lay it for three days in cold spring or pump-water, changing the water daily. Then scald it in hard water, and hang it, well covered, over a slow fire till it becomes green. Afterwards take it out, and drain and press it till quite dry.

Boil for five minutes a quart of strong vinegar with a small bit of alum, a few blades of mace, a sliced nutmeg, and a few slips of horseradish. Pour it on the parsley, and put it away in a stone jar.


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Directions for Cookery, in its Various Branches (1840).

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