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Garnish, Parsley Fried For

Parsley may be best fried in the small wire baskets which are sold for the purpose. Wash, and dry it thoroughly. Put some lard, dripping, or butter into an iron stewpan, and when it is just about to boil, hold the basket in it for a second or two, then take the parsley out, and dry it before the fire. If a wire basket is not at hand, put the parsley into the fat, and as soon as it is crisp take it up with an egg-slicer, and dry it before the fire. Fried and crisped parsley (see CRISPED PARSLEY) are the most usual, and the cheapest of garnishings, but they require care in preparation. Everything fried and savoury is served with fried parsley. Probable cost, 1d. per bunch.