Parsley-Green, for Colouring Sauces

Ingredients

• young parsley

Instructions

1. Gather young parsley and strip the leaves from the stalks.
2. Wash very clean and shake as dry as possible in a cloth.
3. Pound the parsley in a mortar.
4. Press all the juice closely from it through a hair-sieve reversed.
5. Put the juice into a clean jar.
6. Set the jar into a pan of boiling water and simmer gently for about three minutes until the juice is poached sufficiently.
7. Lay the cooked juice upon a clean sieve to drain.