Boiled Parsnips

Ingredients

• parsnips
• slightly salted

Method

1. 1

   Wash, scrape, and cut parsnips into quarters.

2. 2

   Boil in salted water until tender, drain, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1088. The excerpt below is the record exactly as published.

parsnips. Time, some hours to rise ; about twenty minutes to bake. Probable cost, PAR ( 506 ) PAR Is. for this quantity. Sufficient for six or eight j persons. Parsnip Fritters. — Boil four good-sized , parsnips in salted water until quite tender. Drain them, beat them to a pulp, and then squeeze the water from them as much as pos- sible. Bind them together by mi.xing smootlily with them an egg and a desseii-spoonf'.il of flour. Make them into oval cakes with a spoon, and fr>' in hot di'ipping until they are lightly browned on both sides. Drain them on an inverted sieve, and servo neatly piled on a hot napkin. Time to boil the parsnips, an hour or more ; to fry them, a few minutes. Probable '• cost, 6d. Suificient for five or si.x persons. i Parsnip Pudding. — Wash, scrape, and boil four or five large parsnips, mash them, and press them through a colander. Stir in with them a little grated nutmeg, or any other ' flavouring, one ounce of fresh butter, and four ^ell-beaten eggs, together with two table- spoonfuls of brandy, if approved. Butter a [ pie-dish, pour in the mixture, and strew tinely- I grated bread-crumbs thickly over ; divide one j ounce of butter into small pieces, and place these here and there upon the pudding. Bake > in a modeiate oven, and servo ^vith sweet sauce. | This pudding may be boiled instead of baked. When this is done, the mould into which the I mixture is put should be thickly lined with 1 finely-grated bread-crumbs before the pudding ; is put in. Time, about an hour and a half to bake ; an hour and a quarter to boU. Probable cost, Is., exclusive of the brandy. Sufficient for fi-ve or six persons. I Parsnip Soup. — Put half a dozen sliced j parsnips into a stewpan, with two onions, half a dozen sticks of celery, and two quarts of good light-coloured stock. Stew the vegetables until they are tender, then drain them, press thorn through a coarse sieve, and return the i puree to the soup. Let it boil, flavour with a little salt and pepper, or cayenne, and serve very hot. It ought to be as thick as peas soup. The excessive sweetness of parsnip soup may be corrected by the addition of a little tomato, or a table-spoonful of chilli vinegar. Time, about two hours to stew the vegetables. Probable cost, lOd. per quart. Sufficient for five or six persons. Parsnip Wine. — This beverage is highly spoken of by those who are accustomed to home-made wines. Clean and quarter the roots, carefully remove any spongy or decayed portions from them, and cut them into pieces about four inches long. After they are thus prepared, weigh them, and boil them, allowing four or five pounds of the roots to each gallon of water. When they are tender, without being pulpy, leave the lid off the copper for a short time, to allow the strong aromatic odour which will arise to escape, then strain the liquid through a hair sieve into a tub, and be careful in doing so not to bruise the roots. Add immediately half an ounce of powdered white argol to each gallon of wine, and when it has been stirred a few minutes, introduce three pounds of loaf sugar, and stir again until the latter is dissolved. Leave the liquid uncovered until it is almost cold, that is, until it is reduced to a temperature of eighty-five degrees. Cut a thick round of bread from a half-quai'tern loaf, toast it, and moisten it with fresh yeast (two table-spoonfuls will be sufficient for six gallons of wine) ; put this into the liquid, cover the vessel which contains it with a flannel, and stir it every day until the fennentatioa sub- sides. The vessel should be kept in a room or cellar where from fifty to fifty-live degrees may be kept up, and the yeast should be skimmed off as it forms. In ten days or a fortnight the wine may be turned into the cask. If a sweet wine is wanted the barrel should be filled to the bung, and left for a few days ; then as it overflows it should be filled up with a small quantity of the Hquid which has been preserved for the purpose. When it is quiet, the hole may be covered with a piece of brown paper, and if that remains unmoved for a week the cask may be loosely bunged down, and in a day or two, when the "fretting" is quite over, made tight. This -wine may be racked ott' in six months, but should not be bottled for at least a )ear. When a dry wine is wanted, leave the hquid in the open vessel until all the beer yeast has risen and been slrimmed off, then put it into the cask, and leave an inch or two of space in the barrel ; frequently stir in the yeasty froth, and to prevent the Hquor escaping cover it with a slate. Skim the liquor thoroughly before securing it, and be careful not to fill up the cask until the wine is quite tranquil. Time to fennent the liquid, ten or fourteen days, until the feimentation subsides. Probable cost, Is. lOd. per gallon. Parsnip Wine, A Simple Way of Making. — Take eighteen pounds of parsnips, and ten gallons of water. Boil the parsnips in the water till they are quite soft, then strain and squeeze out the liquor, and to every gallon add three pounds of lump sugar. Boil for three-quarters of an hour, and when cool, ferment with a Uttle yeast on a toast. Let the liquid stand ten days in a tub, stining every day. At the end of that time put it into a cask. The pai-snip wine will be fit for bottling in six or seven months. Parsnips, Boiled. — Wash and scrape the parsnips, and carefully remove any blemishes there may be about them. Cut them into quartei's, and throw them into a saucepan of boiling water, slightly salted

Cook this with the app: pantry check, scaling, and the assistant.