Parsnips (Stewed)

Ingredients

• 4 Large Parsnips
• A piece of Butter mixed with Flour
• pint of Cream
• Grated Nutmeg
• Salt

Method

1. 1

   Boil the parsnips till nearly tender; cut into thin slices, and put them in a stewing-pan with the cream or milk, butter (rolled in flour), nutmeg, and salt.

2. 2

   Keep shaking the pan till it is well mixed, thick, and smooth.

3. 3

   Put in a hot dish, and serve.

Nutrition per serving

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 51. The excerpt below is the record exactly as published.

PARSNIPS (STEWED). apricot jam, or other preserve, between each. Serve with sifted sugar. Time, about fifteen minutes. Very good. PALATES {BEEF). (Mrs. Hiddingh's Recipe.) Ingredients. 4 Palates. A seasoning of Nutmeg, Pepper, or 2 oz. of Butter. Cayenne. Four ox palates make a good dish; soak them, and wash very clean ; then scald them, and scrape off all the rough skin till perfectly white and clean-looking. Then boil gently, in a good quantity of water, till tender. Take them out, and press them between two plates ; let them cool ; cut them into small squares, or any nice shape. Now take of the stock in which the palates were boiled sufficient to cover them ; strain ; season with nutmeg, pepper, and salt ; thicken with fine bread-crumbs or biscuit ; add an ounce of butter and a spoonful of cream. Stew the palates gently in this, and serve as an entree. PARSNIPS (JSTEWED). Ingredients. 4 Large Parsnips. A piece of Butter mixed with Flour. \ pint of Cream. Grated Nutmeg

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