Parsley Juice is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic greening made from juice extracted from pounded parsley that's lightly cooked to remove any rawness. The full recipe is presented here and I hope you enjoy this classic British version of: Parsley Juice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
PARSLEY JUICE, for Colouring various Dishes.
495. Procure some nice young parsley; wash it and dry it thoroughly in a cloth; pound the leaves in a mortar till all the juice is extracted, and put the juice in a teacup or small jar; place this in a saucepan of boiling water, and warm it on the bain marie principle just long enough to take off its rawness; let it drain, and it will be ready for colouring.
Wash and dry the parsley then chop coarsely. Transfer to a blender and chop finely then place in a mortar and pound until the juice comes out. Carefully pour the juice into a clean bowl.
Heat a bain-marie (double boiler) and add the green parsley juice. Cook for a few minutes until the juice is no longer raw then transfer to a jug and use to colour or flavour sauces, as needed.
