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Fried Parsnips

(Vaughan’s Vegetable Cook Book)







Scrape and wash parsnips, cut off the small end and cut the thick part

into half-inch-thick slices. Put them in boiling water with a

tablespoonful each of salt and sugar. Boil an hour or until nearly done

and drain; beat two eggs, four tablespoonfuls of flour and half a pint

of milk together, season with salt and pepper. Dip the slices of parsnip

into the batter, then in bread crumbs and fry in boiling lard or

drippings until a golden brown. Pile them in a heap on a napkin and

serve very hot.











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