Classic
Cook Books
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page 156
ELFTE AFDELNINGEN.
Part Eleven.
PICKLES AND SALTED GOODS.
To preserve dill.
Gather the dill while fine and pick it free from the stalks; next chop it as
fine as you need it for sauces and put it in a chopping trough and put good
butter on it. Rub the butter well into the dill and then pack it in glass jars,
with some salt on top and over that a layer of cold sheep tallow. When using it,
you take the butter with it, needing no other.
To preserve parsley.
Proceed exactly as with the dill, but with the difference
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