bread has been made from the roots of parsnips,
ground to powder. The parsnip is rich in nutritious
properties, water, starch, fibre, sugar, and albumen
being its component parts. It pays for care bestowed
upon its cultivation, and is very hardy, both in its
wild and cultivated state. Domestic animals will
readily feed and fatten upon it. There is a plant
called silver weed, the flavour of which is similar
to that of the parsnip ; it grows in many parts of
Scotland, and is often eaten there. Parsnips, after
being washed, scraped, or peeled, are generally boiled
in salted water. They are then prepared for table in
many ways, with white sauce, parsley sauce, a la
maitre d’hotel, a la poulette, fried, egged and crumbed,
or coated with batter ; or made into a puree. In
addition to these, the recipes given for turnips and
carrots may also be adopted for cooking parsnips.
Stewed Parsnips.
Wash, peel and cut 3 parsnips into slices, then boil
them till they are nearly done, drain them and let
them cool. Melt 2 or 3 oz. of bacon fat in a stew-pan ;
when hot fry the parsnip to a light brown colour.
Next add a tablespoonful of flour and moisten with
sufficient brown stock just to cover the parsnips.
Season with salt and pepper and 1 or 2 tablespoonsful
of tomato sauce✪ Stewed Parsnips. Bring to the boil, and let the
parsnips simmer slowly for another 20 minutes.
Dish up, and serve with the prepared sauce.
Parsnips Fried in Butter.
Wash and peel 2 or 3 parsnips and cut out with a
vegetable cutter into cubes or small balls. Put them
into plenty of boiling, salted water, and let them cook
for about 10 minutes (they should be rather under-
done) ; then drain them well and toss them in a saute-
or frying-pan with 2 oz. of butter✪ Parsnips Fried in Butter, season with salt
and pepper, and fry or toss till they are a light-brown
colour. Dish up and serve.
132
HOW TO COOK VEGETABLES.
Mashed Parsnips.
Wash, peel, and slice 3 medium-sized parsnips,
boil them till quite tender in salted water, drain and
rub them through a fine sieve. Put the puree in a
stew-pan with about 2 oz. of butter, season with
salt and pepper to taste, and let it cook slowly for
about 20 minutes. Lastly, add two tablespoonsful of
cream or milk✪ Mashed Parsnips, stir for a few minutes. Dish up, and
serve.
Parsnip Salad.
Plainly-boiled parsnips, when cold, make an excellent
salad. Slice the parsnips, not too thinly, and season
with salt and pepper, and mix with vinaigrette salad
dressing✪ Parsnip Salad. Dish up and serve.
PATIENCE.
This is a vegetable cooked and served in the same way
as spinach. It has a specially mild flavour, with a
slight acidity, not unlike sorrel. It is easily cultivated
and very productive, but not so much used now as
in olden times.
PEAS (Petits Pois).
Page 64 · 4 recipe records on this page
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
bread has been made from the roots of parsnips, ground to powder. The parsnip is rich in nutritious properties, water, starch, fibre, sugar, and albumen being its component parts. It pays for care bestowed upon its cultivation, and is very hardy, both in its wild and cultivated state. Domestic animals will readily feed and fatten upon it. There is a plant called silver weed, the flavour of which is similar to that of the parsnip ; it grows in many parts of Scotland, and is often eaten there. Parsnips, after being washed, scraped, or peeled, are generally boiled in salted water. They are then prepared for table in many ways, with white sauce, parsley sauce, a la maitre d’hotel, a la poulette, fried, egged and crumbed, or coated with batter ; or made into a puree. In addition to these, the recipes given for turnips and carrots may also be adopted for cooking parsnips.
Stewed Parsnips.
Wash, peel and cut 3 parsnips into slices, then boil them till they are nearly done, drain them and let them cool. Melt 2 or 3 oz. of bacon fat in a stew-pan ; when hot fry the parsnip to a light brown colour. Next add a tablespoonful of flour and moisten with sufficient brown stock just to cover the parsnips. Season with salt and pepper and 1 or 2 tablespoonsful of tomato sauce. Bring to the boil, and let the parsnips simmer slowly for another 20 minutes. Dish up, and serve with the prepared sauce.
Parsnips Fried in Butter.
Wash and peel 2 or 3 parsnips and cut out with a vegetable cutter into cubes or small balls. Put them into plenty of boiling, salted water, and let them cook for about 10 minutes (they should be rather underdone) ; then drain them well and toss them in a sauteor frying-pan with 2 oz. of butter, season with salt and pepper, and fry or toss till they are a light-brown colour. Dish up and serve.
Mashed Parsnips.
Wash, peel, and slice 3 medium-sized parsnips, boil them till quite tender in salted water, drain and rub them through a fine sieve. Put the puree in a stew-pan with about 2 oz. of butter, season with salt and pepper to taste, and let it cook slowly for about 20 minutes. Lastly, add two tablespoonsful of cream or milk, stir for a few minutes. Dish up, and serve.
Parsnip Salad.
Plainly-boiled parsnips, when cold, make an excellent salad. Slice the parsnips, not too thinly, and season with salt and pepper, and mix with vinaigrette salad dressing. Dish up and serve.
PATIENCE.
This is a vegetable cooked and served in the same way as spinach. It has a specially mild flavour, with a slight acidity, not unlike sorrel. It is easily cultivated and very productive, but not so much used now as in olden times.
PEAS (Petits Pois).
Records on this page
Stewed ParsnipsParsnips Fried in ButterMashed ParsnipsParsnip Salad