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 Parsley, quickly deep-fried. A very commonplace accompaniment in cookbooks of the 18th &19th Centuries. (Eaton 1822, Acton 1845, Mrs.B, etc)  Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)TO FRY PARSLEY. Take fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp take it out. Put it on a drainer, and strew salt over.  |
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