Recipes Featuring Parsley
- Knuckle of Veal Soup
1/2 lb bacon, thinly sliced
4-5 lbs knuckle of veal
2 carrots, cut in pieces
2 turnips, cut in pieces
Head of celery, cut in pieces
2 large onions
6 cloves
1 dozen black peppercorns
Bunch of t - Aspic Jelly
1 quart good stock
Whites and shells of 2 eggs
1 cup lean raw beef
1 ounce gelatine
1 tablespoon vinegar
2 tablespoon sherry
20 peppercorns
10 cloves
2 stalks celery
1 teaspoon salt
1/2 teas - Ragout of Cold Beef
Cold, rare beef, cut into thin slices
Pepper
Salt
Nutmeg, grated
1/2 large onion, finely chopped
1 heaping Tbsp parsley, chopped
2 ounces tomato catsup or 4 ounces canned tomato
Blade of mace
- Devilled Bones
2 tablespoons butter
1 tablespoons Chili Sauce
1 tablespoon Worcestershire Sauce
1 tablespoon Walnut Ketchup
1 teaspoon made mustard
Few grains cayenne
Drumsticks, second joints, and wings of a - Salmon Soup | 1 cup cooked salmon
1 cup cooked salmon
1 pint milk
1 tablespoon butter
1 tablespoonful flour
Salt and pepper to taste
1 bay leaf
1 sprig parsley
1 slice onion
- Tomato Puree
1 quart canned tomatoes
1 pint stock or water (stock is best)
1 bay leaf
1 sprig parsley
1 stick celery
6 peppercorns
1 teaspoonful sugar
- Mutton Broth
2 lbs neck of mutton
2 quarts cold water
1 tsp salt
1 small turnip
1 small carrot
1 small onion
2 Tbsps barley
1 tsp chopped parsley
Extra salt and pepper to taste - Shrimps a la Ireland
1 small clove garlic
1 tablespoon chopped green pepper
2 tablespoons butter
12 shrimps cooked
1 cup cream sauce
1 tablespoon chopped pimiento
1 tablespoon chopped parsley
Bread crumbs
- Fish Consommé
4 1/2 lbs fish bones, heads and skin
4 quarts water
1 onion, sliced
1/2 stalk celery, sliced
1 bunch parsley
1 lemon
2 ounces butter - Frog Legs a la Poulette
5 dozen frog legs
2 wine glasses white wine
3 tablespoons flour
3 tablespoons butter
1 tablespoons sugar
1 tablespoon onion juice
2 tablespoons chopped parsley
Dash paprika
3 cups beef broth
