_Ingredients._—2 lbs. of cabbage, or Savoy greens; ¼ lb. of butter or
dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts
of water. _Mode._—Chop the cabbage very fine, thicken the water with
oatmeal, put in the cabbage and butter, or dripping; season and
simmer for 1½ hour. It can be made sooner by blanching and mashing the
greens, adding any good liquor that a joint has been boiled in, and
then further thicken with bread or pounded biscuit. _Time._—1½ hour.
_Average cost_, 1½_d._ per quart. _Seasonable_ all the year, but more
suitable in winter. _Sufficient_ for 8 persons.
PARSLEY AND BUTTER, to serve with Calf’s Head, Boiled Fowls, &c.
_Ingredients._—2 tablespoonfuls of minced parsley, ½ pint of melted
butter. _Mode._—Put into a saucepan a small quantity of water, slightly
salted, and when it boils, throw in a good bunch of parsley which has
been previously washed and tied together in a bunch; let it boil for
5 minutes, drain it, mince the leaves _very fine_, and put the above
quantity in a tureen; pour over it ½ pint of smoothly-made melted
butter; stir once, that the ingredients may be thoroughly mixed,
and serve. _Time._—5 minutes to boil the parsley. _Average cost_,
4_d._ _Sufficient_ for 1 large fowl; allow rather more for a pair.
_Seasonable_ at any time.
PARSLEY, Fried, for Garnishing.
_Ingredients._—Parsley, hot lard or clarified dripping. _Mode._—Gather
some young parsley; wash, pick, and dry it thoroughly in a cloth; put
it into the wire basket of which we have given an engraving, and hold
it in boiling lard or dripping for a minute or two. Directly it is
done, lift out the basket, and let it stand before the fire, that the
parsley may become thoroughly crisp; and the quicker it is fried the
better. Should the kitchen not be furnished with the above article,
throw the parsley into the frying-pan, and when crisp, lift it out with
a slice, dry it before the fire, and when thoroughly crisp it will be
ready for use.
[Illustration: WIRE BASKET.]
WIRE BASKET.—For this recipe a wire basket, as shown in the annexed
engraving, will be found very useful. It is very light and handy, and
may be used for other similar purposes besides that just described.
PARSLEY JUICE, for Colouring various Dishes.
Procure some nice young parsley; wash it and dry it thoroughly in a
cloth; pound the leaves in a mortar till all the juice is extracted,
and put the juice in a teacup or small jar; place this in a saucepan
of boiling water, and warm it on the _bain-marie_ principle just long
enough to take off its rawness; let it drain, and it will be ready for
colouring.
_Substitute for._—Sometimes in the middle of winter parsley-leaves
are not to be had, when the following will be found an excellent
substitute:—Tie up a little parsley-seed in a small piece of muslin,
and boil it for 10 minutes in a small quantity of water; use this water
to make the melted butter with, and throw into it a little boiled
spinach, minced rather fine, which will have an appearance similar to
that of parsley.
PARSLEY, to Preserve through the Winter.
Use freshly-gathered parsley for keeping, and wash it perfectly free
from grit and dirt; put it into boiling water which has been slightly
salted and well skimmed, and then let it boil for 2 or 3 minutes;
take it out, let it drain, and lay it on a sieve in front of the
fire, when it should be dried as expeditiously as possible. Store it
away in a very dry place in bottles, and when wanted for use pour
over it a little warm water, and let it stand for about 5 minutes.
_Seasonable._—This may be done at any time between June and October.