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Parsnips, Stewed

Boil two moderate-sized parsnips until tender then drain, and cut them into slices about half an inch thick and three inches long. Make a little good white sauce with two ounces of butter, a table-spoonful of flour, a table-spoonful of stock, the third part of a pint of new milk (or cream, if obtainable), and a little salt, pepper, and grated nutmeg. Stir this sauce over the fire until it is smooth and thick, put in the sliced parsnips, simmer for a few minutes, and serve. Time, five or six minutes to simmer the parsnips in the sauce. Probable cost, 8d., if the sauce be made with milk. Sufficient for four or five persons.