From: The Thorough Good Cook
Fish: 3. To Fry Parsley, Herbs, Bread-crumbs, etc.
Fill the frying-pan with very hot dripping or lard
. Have young parsley
nicely picked, washed, drained, and then rubbed lightly between the folds of a cloth
to dry. It must be fried quickly, to get crisp
. The moment it is done, lift it with a slice, and place it before the fire on a sieve
-reversed, to drain and become more crisp ; or it may be crisped in a Dutch oven
before the fire. This is used for garnishing not only fish
, but also lamb chops, liver
, and anything to which the flavour of parsley is suitable. Many things are served on fried parsley.
Bread-crumbs are fried and drained in the same manner, taking care that the fat is perfectly clear
, and the bread not burned. Snippets may be cut in the form of stars
, the Maltese-cross
, etc. etc., and nicely fried and drained before the fire to serve for garnishing
. Fried bread is a most useful article for garnishing, as it never fails to be eaten with the dish it is employed to ornament