(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise, by Mary L. Edgeworth, 1860)
Ingredients:
a handful of parsley-leaves
salt
6 green onions
3 tbsp. oil
3 tbsp. vinegar
pepper
salt
beef broth
Instructions:
Mince a handful of parsley-leaves fine, and strew over a little salt; shred six green onions, and put them with the parsley in a sauce pan; add three tablespoonfuls of oil and vinegar, with some pepper and salt. Pour over it a nice beef broth, and it is ready to serve.
Photo by Hannes Grobe, CC-3.0