Deep-fried parsley from Joy of Cooking (Sixth edition 1975) (page 314) by Irma S. Rombauer and Marion Rombauer Becker

  • parsley
  • frying oil of your choice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Turnovers, rissoles or fried pies; Scallop kebabs; Sautéed soft-shell crabs; Deep-fried eel; Lamb fries (Animelles, frivolities, or mountain oysters) 2

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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