Tie up in a muslin cloth a small bunch of parsley, six cloves, six pepper-corns, and a sprig of thyme.
"The Myrtle Reed Cook Book"
Myrtle Reed
Fry brown in butter, with a tablespoonful of sugar, then add a quart of water, a sprig of thyme, two bay-leaves, four cloves, and two cans of shrimps.
"The Myrtle Reed Cook Book"
Myrtle Reed
Season with parsley, thyme, a bay-leaf, half a dozen whole peppers, and three or four whole cloves.
"The Myrtle Reed Cook Book"
Myrtle Reed