Parsley-Green, for Colouring Sauces


Gather a quantity of young parsley, strip it from the stalks, wash it very clean, shake it as dry as possible in a cloth, pound it in a mortar, press all the juice closely from it through a hair-sieve reversed, and put it into a clean jar; set it into a pan of boiling water, and in about three minutes, if gently simmered, the juice will be poached sufficiently; lay it then upon a clean sieve to drain, and it will be ready for use.

Spinach-green, for which particular directions will be found at the commencement of., is prepared in the same manner. The juice of various herbs pounded together may be pressed from them through a sieve and added to cold sauces.