PARSLEY AND BUTTER.

Wash and pick the parsley, very carefully, boil it ten minutes with a

tea-spoonful of salt, in a little water, drain it, and bruise it to a

pulp, then mix it by degrees with about half a pint of melted butter.

N. B. Sauces of fennel, chervil, basil, tarragon, burnet, cress, &c.

may be made in the same way.