Home › Vegetables › Parsnip Fricassee

Parsnip Fricassee

This is savory and good. Cut 1/2 pound of fat pickled pork in narrow fingers, brown slightly, cover with boiling water and simmer one hour.

Add 8 parsnips pared and quartered and more water to cover; when boiling add i quart of quartered potatoes and simmer until the vegetables are tender. Drain off the water and replace with milk, season highly and simmer ten minutes after thickening slightly. Stir in I egg mixed with milk and turn into a hot dish.