Food

1840

Parsnips and Carrots

Wash them, an 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 not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boiled parsnips are good cut in slices, and fried brown.