PARSLEY AND BUTTER, to serve with Calf's Head. Boiled Fowls, &c

Ingredients

• 2 tablespoonful minced parsley
• 1/2 pint melted butter, No. 376

Instructions

1. Put into a saucepan a small quantity of water, slightly salted, and when it boils, throw in a good bunch of parsley which has been previously washed and tied together in a bunch;
2. let it boil for 5 minutes, drain it, mince the leaves very fine, and put the above quantity in a tureen;
3. pour over it 1/2 pint of smoothly-made melted butter;
4. stir once, that the ingredients may be thoroughly mixed, and serve.