Crimped Parsley
Pick the small sprigs of parsley from the large stalks. Wash it, and then throw it into clean cold water. After the meat or fish that it is to accompany has been fried and taken out of the pan, give the fat that remains a boil up, and lay the parsley into it. It will crimp and still continue green, if not kept frying too long. Take it out, drain it, and place it before the fire a few minutes, to dry it from the fat. Dish it laid on the top of the fish or steaks.