Beans ragoo'd with Parsnips

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

too large parſnips ↝ Parsnips, raw [Vegetables and Vegetable Products]
four ſpoonfuls of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter as big as a hen's egg ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Scrape the parsnips clean and boil them in water.
When tender, take them up, scrape all the soft into a sauce-pan.
Add four spoonfuls of cream and a piece of butter as big as a hen's egg.
Chop them in the sauce-pan well.
When they are quite thick, heap them up in the middle of the dish and the ragoo round.

Original Text

Beans ragoo'd with Parſnips.
TAKE too large parſnips, ſcrape them clean and boil them in water. When tender, take them up, ſcrape all the the ſoft into'a ſauce-pan, add to them four ſpoonfuls of cream, a piece of butter as big as a hen's egg, chop them in the ſauce-pan well and when they are quite thick, heap them up in the middle of the diſh and the ragoo round.

Notes

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