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Parsnips, Fried

Boil four or five large parsnips in salted water until they are tender, but unbroken. Drain them well, and cut them either into rounds or long slices, a quarter of an inch thick. Dip them into frying batter, and fry them in hot lard or dripping until they are lightly browned on both sides. Drain well, and serve very hot, as an accompaniment to roasted joints or fowls. The batter may be made as follows. Break an ounce of fresh butter into small pieces, and pour over it about two table-spoonfuls of boiling water, stir until it is dissolved, then add a third of a pint of cold water and a little salt and pepper, and mix in, very gradually, six ounces of fine flour. Just before the batter is used, add the white of an egg beaten to a firm froth. Time, one hour or more to boil the parsnips; a few minutes to fry the rounds or slices. Probable cost, 9d. Sufficient for five or six persons.