"Parsley" Quotes from Famous Books
 ... pound of Pumpion and slice it, a handful of Tyme, a little Rosemary, Parsley and Sweet Marjoram slipped off the stalkes, and chop them smal, then take Cinamon, Nutmeg, Pepper, and six Cloves and beat them, take ten Eggs and beat them, then mix them, and beat them altogether, and put in as much Sugar as you think fit, then fry them like a froiz, after it is fryed, ...
— Customs and Fashions in Old New England • Alice Morse Earle
... nursery fable of the parsley-bed, in which little strangers are discovered, is perhaps, "A remnant of a fuller tradition, like that of the woodpecker among the Romans, and that of the stork among our Continental kinsmen."[21] Both ...
— The Folk-lore of Plants • T. F. Thiselton-Dyer
... afloat, these diners came back with a new light shed upon them—that of the moon outside the house, of the supper candles inside. There was sure to be a crab or lobster ready, and a dish of prawns sprigged with parsley; if the sea were beginning to get cool again, a keg of philanthropic oysters; or if these were not hospitably on their hinges yet, certainly there would be choice-bodied creatures, dried with a dash of salt upon the sunny shingle, ...
— Springhaven - A Tale of the Great War • R. D. Blackmore
... was astonished, at one Russian dinner, which I was assured was thoroughly national in style, to meet with the homely roast leg of mutton and baked potatoes of my native land. Like the English, the Russians take potatoes with nearly every dish—either plain boiled, fried, or with parsley and butter over them. Plum-pudding, too, and boiled rice-pudding with currants in it, and with melted butter, are known in Russia—at all events in Moscow and St. Petersburg; and goose is not considered complete without apple-sauce. As in France, every ...
— Russia - As Seen and Described by Famous Writers • Various
... nicely than I could do it, or Mike. She selects the crispest and most tender leaves of that crimped and curled lettuce you all like so much, and I thought I would ask you, sir, if you met her, to be so very kind as to tell her that I would like a few sprigs of parsley, just a very few. I would go myself, sir, but there is something cooking which I cannot leave, and I beg your pardon for troubling you and will thank you, ...
— The Girl at Cobhurst • Frank Richard Stockton
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