Cassell's dictionary of cookery

Meat. — Boil the parsnips until tender, according to the directions given above. Take them up, drain well, sprinkle a little salt and pepper 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 parsnips in salted water until they are tender, but unbroken. Drain them 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 they are lightly browned on both sides. Drain well, and serve very hot, as an accompaniment 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 pepper, 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 four 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, with 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 moderatesized 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 tablespoonful of flour, a table-spoonful of stock, the third part of a pint of new millc (or cream, if obtainable), and a little salt, popper, and grated nutmeg. Stir this sauce over the fire until it is smooth and thick, put in the sliced parsnips, simmer for a few minutes, and serve. Time, five or six minutes to simmer the parsnips in the sauce. Probable cost, 8d., if the sauce be made with milk. Sufficient for four or five persons. Parson's Pudding.— Line a pie-dish with pufi: paste, place in it a layer of any jam or jelly, cover this with bread and butter, without crust, and pour over it a quart of milk, i':. which four eggs and a quarter of a pound of ground rice have been mixed and well sweetened. Bake in a quick oven. Time, over an hour. Probable cost, Is. 8d. Sufficient for six or seven pei'sons.