This is a wonderful recipe for relieving rheumatism and cleaning the blood:
Wash a big bunch of parsley, put it into a large earthenware pot or flameproof casserole dish. Press it down tightly and cover it with water, bring it to the boil and simmer with lid on for two hours.
Strain the liquid, measure it, and add a pound of sugar and rind of a lemon for every pint of juice. Bring the juice to a boil in a pan on top of the stove, then simmer slowly until a little set when tested on a cold saucer.
Take the lemon peel out and pour the liquid into clean, warm, dried jars. When it is cooled and set, spread thickly onto thin brown bread and butter.
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