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Boiled Parsnips
From Handbook of practical cookery, 1886
Serves 2
To fry, boil, skin, dry, split, and fry in hot butter.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 79. The excerpt below is the record exactly as published.
BOILED PARSNIPS — LEEKS AU GRATIN. 113 leaves of the cabbage gently, and inserting this mixture be- tween them, bind the cabbage around with a piece of twine, and melting in a large sauce-pan the butter, fry the cabbage in it until thoroughly brown. Mix the flour with a little of the stock in a bowl, and when the lumps are all beaten out, add the remainder of the stock. Pour this over the browned cabbage, and let all stew very slowly for three hours thereafter. When done, serve in a vegetable dish with the sauce poured around. NOTE. — Cold roast beef or lean roast mutton may be substituted when chicken is not convenient. Boiled Parsnips. — Prepare ten medium-sized parsnips, three ounces of butter, three gills of milk, one table-spoonful of salt, one half tea-spoonful of pepper, one salt-spoonful of grated nutmeg
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