To preserve parsley through the winter: - in May, June, or July, take fine fresh-gathered sprigs; pick, and wash them clean; set on a stewpan half full of water; put a little salt in it; boil, and skim it clean, and then put in the parsley, and let it boil for a couple of minutes; take it out, and lay it on a sieve before the fire, that it may be dried as quick as possible; put it by in a tin box, and keep it in a dry place: when you want it, lay it in a basin, and cover it with warm water a few minutes before you ase it.
Wash some parsley very clean, and pick it carefully leaf by leaf; put a tea-spoonful of salt into half a pint of boiling water: boil the parsley about ten minutes; drain it on a sieve; mince it quite line, and then bruise it to a pulp. The delicacy and excellence of this elegant and innocent relish depends upon the parsley being minced very fine: put it into a sauce-boat, and mix with it, by degrees, about half a pint of good melted butter, only do not put so much flour to it, as the parsley will add to its thickness: never pour parsley and butter over boiled things, but send it up in a boat.
Pick and wash young parsley, shake it in a dry cloth to chain the water from it; spread it on a sheet of clean paper in a Dutch oven before the fire, and turn it frequently until it is quite crisp. This is a much more easy way of preparing it than frying it, which is not seldom ill done.