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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) ![]() 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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