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. Have 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.