Fried parsley

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie B, Demonstration II. Grønsager, s. 93 (falt i det fri)

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1
Prepare the parsley
Wash the parsley, remove the coarse stalks and dry it well in a cloth.
2
Fry
Fry the parsley in steaming hot lard. Take the pan off the heat when you add the parsley, since the lard easily boils over.
3
Drain
Lift the fried parsley out with a slotted spoon and place it on paper so that the lard drains off well. Serve with fried fish.