Put a little thyme and parsley in the inside of the partridges, season them with mace, pepper and salt; put them in the pot, and cover them with butter; when baked, take out the partridges, and pick all the meat from the bones, lie the meat in a pot (without beating) skim all the butter from the gravy, and cover the pot well with the butter.
Add some brown sugar, lemon-juice and chopped parsley to the sauce; let boil and pour over the fish.
"Or parsley on a silver dish" scribbled the poet.
Then sprinkle one tablespoon of chopped parsley over them, pour in one cup of thick cream and when this has become thoroughly hot, and has been combined with the other ingredients, the tomatoes are ready to serve.
When the lard or dripping boils, throw the parsley into it immediately from the water, and instantly it will be green and crisp, and must be taken up with a slice.
Use freshly-gathered parsley for keeping, and wash it perfectly free from grit and dirt; put it into boiling water which has been slightly salted and well skimmed, and then let it boil for 2 or 3 minutes; take it out, let it drain, and lay it on a sieve in front of the fire, when it should be dried as expeditiously as possible.
Let Kallikles in his dwelling beside Acheron find in my tongue a minstrel of his praise, for that at the games of the deep-voiced wielder of the trident his brows were green with parsley of Corinth; of him, boy, did Euphänes, thy aged grandsire, rejoice erewhile to sing.
Ornament with quarters of hard-boiled eggs, boiled beets cut in fancy slices and a fringe of parsley around the edge of the bowl.
The hare came to eat parsley from their hands, the deer grazed by their side, the stag bounded past them unheeding; the birds, likewise, did not stir from the bough, but sang in entire security.
TO PRESERVE PARSLEY THROUGH THE WINTER.
Add this to two hard-boiled eggs chopped fine, with a small onion and about the same quantity of parsley as eggs; and mix all well together.