t, as the parsley will be sure
to add to its thickness. Parsley and butter should not be poured over
boiled dishes, but be sent up in a boat. The delicacy of this elegant
and innocent relish, depends upon the parsley being minced very fine.
With the addition of a slice of lemon cut into dice, a little allspice
and vinegar, it is made into Dutch sauce.

PARSLEY PIE. Lay a fowl, or a few bones of the scrag of veal, seasoned,
into a dish. Scald a cullenderful of picked parsley in milk; season it,
and add it to the fowl or meat, with a tea-cupful of any sort of good
broth or gravy. When baked, pour into it a quarter of a pint of cream
scalded, with a little bit of butter and flour. Shake it round, and mix
it with the gravy in the dish. Lettuces, white mustard leaves, or
spinach, well scalded, may be added to the parsley.

PARSLEY SAUCE. When no parsley leaves are to be had, tie up a little
parsley seed in a piece of clean muslin, and boil it in water ten
minutes. Use this water to melt the butter, and throw into it a little
boiled spinach minced, to look like parsley.

PARSNIPS. Carrots and parsnips, when laid up for the winter, should have
the tops cut off close, be cleared of the rough earth, and kept in a dry
place. Lay a bed of dry sand on the floor, two or three inches thick,
put the roots upon it close together, with the top of one to the bottom
of the next, and so on. Cover the first layer with sand two inches
thick, and then place another layer of roots, and go on thus till the
whole store are laid up. Cover the heap with dry straw, laid on
tolerably thick. Beet roots, salsify, Hamburgh parsley roots,
horseradish, and turnips, should all be laid up in the same manner, as a
supply against frosty weather, when they cannot be got out of the
ground.

PARSNIPS BOILED. These require to be done very tender, and may be served
whole with melted butter, or beaten smooth in a bowl, warmed up with a
little cream, butter, flour, and salt. Parsnips are highly nutricious,
and make an agreeable sauce to salt fish.

PARSNIPS FRICASSEED. Boil them in milk till they are soft. Then cut them
lengthways into bits, two or three inches long, and simmer them in a
white sauce, made of two spoonfuls of broth. Add a bit of mace, half a
cupful of cream, a little flour and butter, pepper and salt.

PARSNIP WINE. To twelve pounds of sliced parsnips, add four gallons of
water, and boil them till they become soft. Squeeze the liqu