Fresh Parsley Loaf
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 (1 lb.) loaf unsliced sandwich bread
1/2 cp soft butter or margerine
3/4 cp finely cut parsley
1 tbsp lemon juice
Additional cut parsley
1 - Start oven at moderate (375 degrees F.)
2 - Trim crust from top and sides of unsliced loaf.
3 - Cut loaf in half lengthwise almost to the bottom crust.
4 - The cut crosswise in 12 slices almost to bottom crust.
5 - Combine soft butter or margerine, parsley, and lemon juice, mixing thoroughly (Parsley Butter)
6 - Spread on slices.
7 - Place loaf on baking sheet.
8 - Heat in oven 8 to 10 minutes, or until hot and crusty.
9 - Sprinkle top with a little finely cut parsley.
Makes 12 slices. Let guests break off their own.
Fresh Chive Loaf: Substitute finely cut chives for parsley in the recipe,
for another delicious loaf. Especiallly good with barbecued meats, but
equally appreciated with baked ham or any roast or casserole.