Stewed Parsnips

Ingredients

• two moderate-sized parsnips
• two ounces of butter
• a tablespoonful of flour
• a tablespoonful of stock
• the third part of a pint of new milk
• a little salt
• a little pepper
• a little grated nutmeg

Method

1. 1

   Boil parsnips until tender, slice, and simmer in a white sauce made from butter, flour, stock, milk, and seasonings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1091. The excerpt below is the record exactly as published.

a little salt and jjepper over them, put them in the dripping-pan before the fire under the joint they are to accompany, and let them remain until they are nicely browned. Send them to table in a dish by themselves, with two or three round the meat as a garnish. Time, about a quarter of an hour to brown the parsnips. Probable cost, Ijd. each. Sufficient, one large parsnip for two persons. Parsnips, Pried. — Boil four or five large Xiarsnijjs in salted water until they are tender, but unbroken. Drain tlicm well, and cut them either into rounds or long slices, a quarter of an inch thick. Dip them into frying batter, and fry them in hot lard or diipping until tliey are lightly browned on both sides. Drain well, and serve very hot, as an accompani- ment to roasted joints or fowls. The batter may bo made as follows : — Break an ounce of fresh butter into small pieces, and pour over it about two table-spoonfuls of boiling water, stir until it is dissolved, then add a third of a pint of cold water and a Httle siilt and pepjoer, and mix in, very gradually, six ounces of fine flour. Just before the batter is used, add the white of an egg beaten to a iirm froth. Time, one hour or more to boil the parsnips ; a few minutes to fry the rounds. Probable cost, 9d. Sufficient for five or six persons. Parsnips, Mashed. — Scrape and boil fom- or five parsnips in salted water until quite tender, then di-ain them, mash them, and press them through a colander. Put them into a stewpan, ^vith two or three table-spoonfuls of cream ; failing this, of milk, thickened with a small tea-spoonful of flour and a little butter. Stir the parsnips over the fire until the liquid is absorbed and they arc quite hot; then turn them into a tureen, and serve immediately. Time to boil, from three-quarters of an hour to an hour and a haK, according to age and size. Probable cost, 9d. Sufficient for five or six persons. Parsnips, Stewed.— Boil two moderate- sized parsnips until tender, then drain, and cut them in slices, about half an inch thick and three inches long. Make a little good white sauce with two ounces of butter, a table- spoonful of flour, a table-spoonful of stock, the third part of a pint of new mill

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