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Parsley Juice, for Colouring Sauces, Etc

Pick a quantity of young parsley-leaves from the stalks, wash and dry them well, and pound them in a mortar. Press the juice from them into a jar, and place this in a saucepan of boiling water. Let it simmer gently until it is warm, when it is ready for use. The juice of spinach-leaves, as well as that of parsley, is used for colouring. It is prepared in the same way. Time, three or four minutes to simmer the juice.