It is composed of parsley, thyme, bay-leaf, and cloves, and sometimes a
clove of garlic is added. Place the sprigs of parsley in the left hand,
rather spread, lay the others on and in the middle of the parsley, and
envelop them in it as well as possible, then tie the whole with twine.
As all these seasonings are never served except when chopped, they are
more easily taken out than if they were not tied together.