Pick parsley from the stalks and place in a cup of boiling water, to which a pinch of soda and salt have been added. After leaving a moment or so, remove the Parsley and drop into the melted butter you would use for the sauce. It will break into tiny shreds, and both odour and flavour are better than if chopped in the usual way.
Parsley Sauce
Maude Grieve Culinary Herbs and Condiments (Londom: William Heinemann,1933)
Home Studies Collection, Manchester Metropolitan University Special Collections
Parsley, for use in Parsley Sauce, should never be chopped.