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Herbs, Fried

Pick, wash, drain, and finely mince two handfuls of spinach, one of parsley, and four or five young onions. Put them into a stewpan, with a pinch of salt, one ounce of butter, and one table-spoonful of broth. Put on the lid and stew them gently, shaking the pan frequently, and be careful they do not burn. Fried herbs are often served as an accompaniment to calf's liver. Time, ten or fifteen minutes. Probable cost, 2d. Sufficient for three or four persons.