VARIOUS WAYS WITH PARSLEY

Sun (Auckland), Volume II, Issue 383, 18 June 1928, Page 5

VARIOUS WAYS WITH PARSLEY

For Colouring Parsley makes a pure, wholesome colouring, suitable for icings, sauces, etc. To make this, gather a quantity of young parsley, strip it from the stalks, wash it very clean, and shake it as dry as possible in a cloth. Now pound it in a mortar, press all the juice from it through a reversed hail* sieve, and put it into a clean jar. Set this into a pan of boiling water, and gently simmer for three minutes, when the juice will be set. To Crisp Parsley Wash some young parsley leaves, drain, and dry in a clean cloth. Place them on a sheet of kitchen paper in a Dutch oven before a brisk fire, and keep them frequently turned until they are quite crisp, which will be in about six or eight minutes. These make an excellent garnish for fish, etc. Parsley Tea for Rheumatism Take a handful of freshly picked parsley, and wash well under running water. Place in a pint jug. and pour over it boiling water to fill the jug. Cover with a cloth, and when cold strain into a glass jug. Drink a tumblerful on rising in the morning and on going to bed. The tea should be made fresh each day. Fried Parsley to Serve with Fish Wash and dry the required amount of parsley as for crisping. When quite dry, throw into plenty of fat at boiling point. Remove it with a skimmer directly it is crisp, and drain it on a cloth spread upon a reversed sieve before the fire. Parsley Pie Lay a pound of pieces of veal, well seasoned, into a deep casserole. Fill a colander with parsley, and scald it in one pint of boiling milk, season with salt and pepper, and add it to the veal, with a teacupful of stock free from fat. Cover the casserole, and cook in the oven till tender. Thicken the liquor with flour and butter, and serve hot.