Wash a bunch of parsley in cold water. Then boil it about six or
seven minutes in salt and water. Drain it, cut the leaves from the
stalks, and chop them fine. Hare ready some melted butter, and
stir in the parsley. Allow two small table-spoonfuls of leaves to
half a pint of butter.
Serve it up with boiled fowls, rock-fish, sea-bass, and other
boiled fresh fish.. Also with knuckle of veal, and with calf's
head boiled plain.