Parsnips
Wash and scrape until clean, and cook until tender. When cooked, put
into hot dish, sprinkle with salt and add bits of butter. Serve at
once.
More
-
Parker House Rolls
2 quarts of flour, make a hole in the center, and put in a small teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1 pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night. In the morning knead fifteen minutes, let r... Parker House Rolls
Sift two cups of flour with half a teaspoonful of salt and one teaspoonful of sugar, then add a cup of tepid water in which a cake of compressed yeast has been dissolved, two tablespoonfuls of melted butter; when mixed break in one egg and add flour... Parliament Gingerbread
(With apologies to the English Suffragists) 1/2 lb. flour 1/2 lb. treacle 1 oz. butter 1/2 small spoon soda 1 dessert spoon ginger 1 dessert spoon mixed spices 1/2 cup sugar... Parsley
Parsley is the prime favorite of the garnishes. Its pretty curled leaves are used to decorate fish flesh and fowl and many a vegetable. Either natural, minced or fried, it is an appetizing addition to many sauces, soups, dressings and salads. ... Parsley Sauce
Chop a handful of parsley and mix it in a stewpan with two ounces of butter, two ounces of flour, pepper and salt; moisten with half a pint of water and a table-spoonful of vinegar. Stir the parsley-sauce on the fire till it boils, and then pour it ... Parsley Sauce
1 tablespoon of parsley after chopping. 1/2 pint white sauce. Take a handful of parsley; and after washing it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauc... Parsley Vinegar
Fill a preserving bottle with parsley leaves, freshly gathered and washed, and cover with vinegar. Screw down the top and set aside for two or three weeks. Then strain off the vinegar, add salt and cayenne pepper to taste, bottle and cork. Use on co... Parsnip Croquettes With Walnuts
Take two good-sized parsnips, peel and cook them until tender in as little water as possible. When done press the water carefully from them and mash them smooth and fine through a colander, put them back into the saucepan over the fire again, and ad... Parsnip Fritters
Scrape and halve the parsnips, boil tender in salted water, mash smooth, picking out the woody bits; then add a beaten egg to every four parsnips, a tablespoonful of flour, pepper and salt to taste, and enough milk to make into a thin batter; drop b... Parsnip Fritters
Wash and scrape them and cut in slices, cover them with boiling water, cook until tender, mash them through a colander, return them to the fire, add to two large parsnips, a tablespoonful of butter, salt and pepper to taste, and one egg beaten well.... Parsnip Puffs
Take one egg, well beaten, and add (without stirring until the ingredients are in) one teacupful each of cold water and flour, one heaping teaspoonful of baking powder, half a teaspoonful of salt, one teacupful of well-mashed, boiled parsnips; stir ... Parsnip Soup
3 good-sized parsnips. 2 potatoes. 1 large onion. 1 1/2 ounces butter. 1 quart water. 1 teaspoon salt. 1 dozen peppercorns. 2 teaspoons sago. Dissolve the butter in the saucepan, then place in the vegetables sliced, with the ... Parsnips
Wash and scrape until clean, and cook until tender. When cooked, put into hot dish, sprinkle with salt and add bits of butter. Serve at once. ... Parsnips
Plain boiled parsnips are delicious if cut in slices and fried in butter, as they acquire a sweetness not brought out in any other way of cooking. If the left-over quantity is mashed, it can be made into little flat cakes and browned in butter. The ... Parsnips And Carrots
Wash them, and split them in two--lay them in a stew pan, with the flat side down, turn on boiling water enough to cover them--boil them till tender, then take them up, and take off the skin, and butter them. Many cooks boil them whole, but it is no... Parsnips Fried
Boil them until tender, cut them in slices lengthwise and fry brown in a little butter. ... Partridge
This bird is cut up in the same way as a fowl. The best parts are the wings, breast, and merry-thought; but the bird being small, the two latter are not often divided. The wing is considered the best, and the tip is reckoned the most delicate morsel... Partridge A La Paysanne
When you have picked and drawn them, truss and put them on a skewer, tie them to a spit, and lay them to roast. Put a piece of fat bacon on a toasting fork, and hold it over the birds, that as it melts it may drop upon them while roasting. After bas... Partridge A La Polonaise
Pick and draw a brace of partridges, and put a piece of butter in their bellies; nut them on the spit, and cover them with slices of bacon, and over that with paper, and lay them down to a moderate fire. While roasting, cut same shalots and parsley ... Partridge A La Russe
Pick, draw, and cut into quarters some young partridges, and put them into white wine; set a stewpan with melted bacon over a brisk fire; then put your partridges in, turning them two or three times. Add a glass of brandy; set them over a slow fire,... Partridge Pie
Bone your partridges, and stuff them with forcemeat, made of breast of chicken and veal, ham and beef-suet, all chopped very fine, but not pounded in a mortar, which would spoil it. Season with mace, pepper, salt, a very little shalot, and lemon-pee... Partridge Pie
Truss the partridges the same way as you do a fowl for boiling; then beat in a mortar some shalots, parsley cut small, the livers of the birds, and double the quantity of bacon, seasoning them with pepper, salt, and two blades of mace. When well pou... Partridge Rolled
Lard some young partridges with ham and bacon, and strew over some salt and pepper, with beaten mace, sweet-herbs cut small, and some shred lemon-peel. Take some thin beef steaks, taking care that they have no holes in them, and strew over some seas... Partridge Stewed
Stuff the craws with bread crumbs, grated lemon-peel, a bit of butter, shalot chopped, parsley, nutmeg, salt and pepper, and yolk of egg; rub the inside with pepper and salt. Half roast them; then stew them with rich gravy and a little Madeira, a pi...