Parsnip Stew

Ingredients

• parsnips
• some nice salt pork
• season with salt
• season with pepper
• a sprig of thyme
• water enough to cover them

Method

1. 1

   Clean and cut the parsnips lengthwise and quarter them.

2. 2

   Fry the salt pork brown in a kettle, then remove it.

3. 3

   Lay half the parsnips in the kettle, add pork scraps, top with the remaining parsnips, season, and cover with water.

4. 4

   When nearly done, add dumplings the size of a tea biscuit, cover closely, and cook for fifteen minutes without removing the cover.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 515. The excerpt below is the record exactly as published.

PARSNIP STEW. First take and clean your parsnips thoroughly, cut them lengthwise and quarter them ; have ready some nice salt pork, and place it in the bottom of a flat-bottomed kettle, and fry brown ; when done, remove from the kettle, take the parsnips and lay them evenly on the bottom of the kettle, using half of them ; take the pork scraps and lay them on the parsnips ; put on the remainder of them, and season with salt, pep- per and a sprig of thyme ; then put on water enough to cover them. When nearly done, have ready some dumplings the size of a tea biscuit, put in and cover closely ; let them cook fifteen minutes without removing the cover. 624 SOUPS. PEA SOUP. Take a pint of split peas and let them soak all night ; put on a beef bone very early and cover it with water ; take off the scum as it rises ; place your peas on the back of the stove to boil soft ; when done, mash them and add the soup ; take your vegetables, two onions, one carrot, one turnip, pare and cut into slices, not too large ; add to the soup about an hour before serving ; season with pepper

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