INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of weak stock.
Mode.--Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately.
Time.--2 hours.
Seasonable from October to April.
Sufficient for 4 persons.
Mode.--Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately.
Time.--2 hours.
Seasonable from October to April.
Sufficient for 4 persons.
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