PARSLEY SAUCE.

Wash a bunch of parsley in cold water. Then boil it about six or seven
minutes in salt and water. Drain it, cut the leaves from the stalks,
and chop them fine. Hare ready some melted butter, and stir in the
parsley. Allow two small table-spoonfuls of leaves to half a pint of
butter.

Serve it up with boiled fowls, rock-fish, sea-bass, and other boiled
fresh fish.. Also with knuckle of veal, and with calf’s head boiled
plain.