To farce Parsnips

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (3)

cream enough ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of butter rolled in flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (3)

Boil them tender, scrape them from the dust, cut them into slices.
Put them into a sauce-pan, with cream enough for sauce a piece of butter rolled in flour, a little salt, and shake the sauce-pan often.
When the cream boils, pour them into a plate for a corner dish, or a side-dish at supper.

Original Text

To farce Parſnips.
BOIL them tender, ſcrape them from the duſt, cut them into ſlices, put them into a ſauce-pan, with cream enough; for ſauce a piece of butter rolled in flour, a little ſalt, and ſhake the ſauce-pan often. When the cream boils, pour them into a plate for a corner diſh, or a ſide-diſh at ſupper.

Notes

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