[Sca-cooks] "Garnished Parsley"

[Gretchen R Beck]

The Modern Cook, A Practical Guide to the Culinary Art in all its Branches, Adapted as well for the Largest Establishments, as for the Use of Private Families, by Charles Elme Francatelli, published London 1846 gives this definition of a garnished faggot of parsley (footnote, page 52):

A garnished faggot of parsley, consists of a handful of parsley, half a dozen green onions, and a bayleaf and a sprig of thyme tied together neatly with twine.
https://books.google.com/books?id=3p9kAAAAcAAJ&pg=PA52

So--what Bear said..

toodles, margaret
________________________________________
From: Sca-cooks <sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org> on behalf of Ruth Frey <freyfish at gmail.com>
Sent: Tuesday, November 29, 2016 5:32 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] "Garnished Parsley"

Is this possibly an early way of referring to a bouquet garni?

http://www.bbc.co.uk/food/bouquet_garni

-- Ruth
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