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PARSNIPS

(Vegetables) - (The International Jewish Cook Book)







First scrape parsnips, then boil in weak salt water until tender; drain,
and put in white sauce. Oyster plant may be prepared same way.

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PARSNIPS FRIED

Cold boiled parsnips make a delicious breakfast dish if sliced up and
fried either in bacon fat, dripping, or butter. Pile high on a dish and
serve very hot.

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PARSNIPS AND PARSLEY BUTTER

4 or 5 Parsnips

1/2 oz. Flour

1 teaspoonful Parsley--2d.

1 oz. Butter

1 gill Milk

Pepper and Salt--2d.

Total Cost--4d.

Time--One Hour

Scrape and cut up the parsnips (or cold ones will do). If raw, boil
them in water seasoned with salt for three-quarters of an hour. Make
the butter, flour, and milk into a sauce by directions given, and
season nicely. Stir in the parsley, put in the parsnips, bring to the
boil and simmer for ten minutes. Arrange them on a hot dish, pour the
sauce over, and serve.

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BROWNED PARSNIPS

6 tomatoes
2 cups soft bread crumbs
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
Wash tomatoes and cut off stem ends; remove pulp from center and fill
with bread crumbs seasoned with salt and pepper; place small piece of
butter on each. Bake in hot oven 30 minutes. The pulp may be seasoned
to taste, cooked in the pan and served as a sauce.

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PARSNIPS--STEWED

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Boil until perfectly done; then pour melted butter, salt and pepper
over and serve hot.

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Boiled Parsnips

Wash, scrape and cut them into slices about an inch thick, put them in a

saucepan with salted water and cook until tender, drain, cover with good

rich milk, season with butter, pepper and salt to taste, bring to a boil

and serve.

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Broiled Parsnips

After parsnips are boiled, slice and broil brown. Make a gravy as for

beefsteak.

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Browned Parsnips

Put two or three thin slices of salt pork in the bottom of a kettle and

let them brown, scrape and slice the parsnips and pare about the same

amount of potatoes, leaving them whole if they are small. Place in

alternate layers in the kettle, and add sufficient water to cook them,

leaving them to brown slightly. They must be closely watched as they

burn very easily. Requires about one and a half hours to cook and brown

nicely. Remove the vegetables and thicken the gravy with a little flour;

add pepper and salt, and a small lump of butter. Serve pork and

vegetables on a large, deep platter and pour over the gravy.

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Fried Parsnips

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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Mashed Parsnips

Boil parsnips tender in salted water, drain and mash them through a

colander. Put the pulp into a saucepan with two or three tablespoonfuls

of cream and a small lump of butter rubbed in flour, stir them over the

fire until the butter is melted and serve.

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Salt Fish With Parsnips

Salt fish must always be well soaked in plenty of cold water the whole

of the night before it is required for the following day's dinner. The

salt fish must be put on to boil in plenty of cold water, without any

salt, and when thoroughly done, should be well-drained free from any

water, and placed on a dish with plenty of well-boiled parsnips. Some

sauce may be poured over the fish, which is to be made as follows:

viz.--Mix two ounces of butter with three ounces of flour, pepper and

salt, a small glassful of vinegar, and a good half-pint of water. Stir

this on the fire till it boils. A few hard-boiled eggs, chopped up and

mixed in this sauce, would render the dish more acceptable.









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