Mrs Beetons Vegetables Revisited

Boiled Parsnips

Parsnips

To each gallon of Water allow:
1 tbsp (heaped) Salt

Wash the parsnips, scrape thoroughly with the point of the knife.
Remove any black specks.
If they are very large, cut the thick parts into quarters.
Put into a saucepan of boiling salted water.
Boil rapidly until tender, which may be tested by using a fork.
Remove, drain and serve in a vegetable dish.
This vegetable is usually served with salt fish, boiled pork, or boiled beef, when served with the latter, a few should be placed alternately with carrots round the dish, as a garnish.

Time: Large parsnips, 1 to 1½ hour. Small ones, ½ to 1 hour.
Sufficient: Allow 1 for each person.
Seasonable from October to May.

BOILED PARSNIPS

1132. INGREDIENTS - Parsnips; to each gallon of water allow 1 heaped tablespoonful of salt.

Mode - Wash the parsnips, scrape them thoroughly, and, with the point of the knife, remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water salted in the above proportion, boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This vegetable is usually served with salt fish, boiled pork, or boiled beef: when sent to table with the latter, a few should be placed alternately with carrots round the dish, as a garnish.

Time - Large parsnips, 1 to 1-1/2 hour; small ones, 1/2 to 1 hour.

Average cost, 1d. each.

Sufficient - Allow 1 for each person.

Seasonable from October to May.

Mrs BeetonRecipes

Mrs Beetons Vegetables Revisited

Boiled Parsnips

Mrs Beeton
Recipes