Original Receipt in 'The Art of Cookery Made Easy and Refined' By John Mollard (Mollard 1802)TO FRY PARSLEY.
Take fresh gathered parsley, pick, wash, and drain it very dry with a cloth. Have ready clean boiling lard, put the parsley into it, keep stirring with a skimmer, and when a little crisp take it out. Put it on a drainer, and strew salt over.