Parsnips—Stewed. No. 2.

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 13 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (4)
  1. Cut the parsnips into shape.
  2. Blanch the parsnips.
  3. Cover the parsnips with second stock.
  4. Stew slowly until the stock has glazed, shaking them now and then.
Original Text
Parsnips—Stewed. No. 2. (1880.) They are cut in shape, and blanched, then covered with second stock and left to stew slowly, till the stock has glazed. You should shake them now and then. Parsnips done this way are good with mutton or boiled pork.
Notes
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