Parsley-Green, for Colouring Sauces

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


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