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SAUCES.
31
FRIED PARSLEY.
When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.
BREAD CRUMBS FOR FRYING.
Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use.
SPINACH GREEN.
Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance.
These preparations are so frequently mentioned in modern cookery, that we shall give
