Boiled Parsnips

Ingredients

• enough milk to cover
• add butter
• add salt
• add pepper

Method

1. 1

   Scrape the parsnips, and boil them until tender.

2. 2

   Drain and cut them in small pieces.

3. 3

   Place these in the kettle or stew-pan in which the parsnips were boiled, add enough milk to cover, and when the milk boils, thicken it slightly with a little flour wet to a smooth paste with cold milk.

4. 4

   When the liquid is like cream, add butter, salt and pepper, and serve hot.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 123. The excerpt below is the record exactly as published.

add salt and pepper, and more butter, if de- sired; pour the sauce over the onions, and serve. CREAMED ONIONS. Peel the onions, and boil for an hour in plenty of salted water. Drain well and cut each onion into four, six or any desired number of pieces, over which pour a cream sauce made of Two table-spoonfuls of butter. One table-spoonful of flour. One pint of milk. Salt and pepper to taste. Rub the butter and flour to a cream ; heat the milk, and when it boils, add the butter and flour. Stir the sauce until of a creamy consistency, and flavor with salt and pepper. STEWED ONIONS. Boil the onions as directed in the preceding recipe, take them up carefully and drain, keeping them as nearly whole as possible. Pour over them two table-spoonfuls of melted butter, dust with a little salt and pepper, and serve very hot. FRIED PARSNIPS. Scrape the parsnips, and boil them gently until tender, usuallv an hour. Drain, and when cold, cut them in 282 THE PATTERN COOK-BOOK. long, thin slices about a-tliird of an inch thick, and sea- son each slice with salt and pepper; dip the slices in melted butter and then in flour, and fry in hot lard until both sides are thoroughly browned. Drain well, and serve. BOILED PARSNIPS. Scrape the parsnips, and boil them until tender. Drain and cut them in small pieces. Place these in the kettle or stew-pan in which the parsnips were boiled, add enough milk to cover, and when the milk boils, thicken it slightly with a little flour wet to a smooth paste with cold milk. When the liquid is like cream, add butter

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