Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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PARSLEY, FRIED (for garnishing)

Wash and dry the parsley thoroughly, by swinging it backwards and forwards in a cloth. Put it into hot fat, and let it remain until it is crisp; take it out immediately, and drain it before the fire. If the parsley is allowed to remain in the fat one moment after it is crisp it will be spoilt. Parsley is best fried in a frying-basket. If this is not at hand, the herb should be taken out of the fat with a slicer.

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