Take fresh green curled parsley just at maturity, pick out the most
handsome sprigs and put them into salt and water strong enough to float
an egg, and let remain so for five or six days; set them to drain on
a sieve, and then immerse them in another fresh pickle of the same
strength for ten days longer, changing the brine twice. Then drain them
again, and put them into pure cold spring water for two days, changing
the water daily, and when again drained scald them in boiling water
until they are of a nice green, and dry them between soft cloths. Make,
then, the following pickle of
Mace ½ oz.
Nutmeg, sliced 1 oz.
Eschalots, minced 1 oz.
Horseradish, sliced 2 oz.
White-wine vinegar 3 pints
which must be boiled ten or twelve minutes and well skimmed. Put the
parsley branches lightly into jars and pour the pickle over, covering
well. Fill up again with pickle the next day, and cover that again with
pure olive oil to the thickness of an inch or thereabouts. Cover close
with wetted bladder, and over that, when dried, with soft leather, and
keep in a dry airy room.