Page:The Jewish Manual.djvu/55

 FRIED PARSLEY. When the parsley is prepared as above, fry it in butter or clarified suet, then drain it on a cloth placed before the fire.

BREAD CRUMBS FOR FRYING. Cut slices of bread without crust, and dry them gradually in a cool oven till quite dry and crisp, then roll them into fine crumbs, and put them in a jar for use.

SPINACH GREEN. Pound to a pulp in a mortar a handful of spinach, and squeeze it through a hair sieve; then put it into a cup or jar, and place it in a basin of hot water for a few minutes, or it may be allowed to simmer on the fire; a little of this stirred into spring soups, improve their appearance.

VELOUTÉ, BECHAMEL. These preparations are so frequently mentioned in modern cookery, that we shall give