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Parsnips, Browned Under Roast Meat

Boil the parsnips until tender, according to the directions given above. Take them up, drain well, sprinkle a little salt and pepper over them, put them in the dripping-pan under the joint they are to accompany, and let them remain before the fire until they are nicely browned. Send them to table in a dish by themselves, with two or three as a garnish round the meat. Time, about a quarter of an hour to brown the parsnips. Probable cost, 1 1/2d. each. Sufficient, one large parsnip for two persons.