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.