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Parsnip Fritters

4 good-sized parsnips, I tablespoonful of flour, I egg.

Boil the parsnips until tender, when done, drain and mash through a colander. Add the flour and well-beaten egg, a half teaspoonful of salt and a dash of pepper. Mix well and form into small, round cakes. Put two tablespoonfuls of drippings into a frying pan, when hot put in the cakes. Brown on one side, then turn and brown on the other. Drain on brown paper and serve with roasted or spiced beef.