Parsnips. Stewed. No. 1.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (3)
  1. Take 3 parsnips and boil them thoroughly; drain them on a sieve and let them get cold and then cut them across, scarcely an inch thick.
  2. Take a little stewpan and pour into it 1 teacupful of cold milk or thin cream into which mix smoothly a teaspoonful of flour, 1/2 oz. fresh butter, a pinch of salt and a little white pepper.
  3. Stir on till they boil, then add the parsnips to this sauce to heat through and serve sauce and all.
Original Text
Parsnips. Stewed. No. 1. Take 3 parsnips and boil them thoroughly; drain them on a sieve and let them get cold and then cut them across, scarcely an inch thick. Take a little stewpan and pour into it 1 teacupful of cold milk or thin cream into which mix smoothly a teaspoonful of flour, ½ oz. fresh butter, a pinch of salt and a little white pepper. Stir on till they boil, then add the parsnips to this sauce to heat through and serve sauce and all.
Notes
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