Parsnip Soup
INGREDIENTS for soup for 4 or 5 persons.-1 lb. of sliced parsnips, 2 oz. of butter, salt and cayenne to taste, 1 quart of stock. AVERAGE COST, 6d.
Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender.
Then add nearly a pint of stock, and boil together for an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil, and serve immediately.
TIME.-2 hours.
SEASONABLE from October to April.
Parsnips, Boiled. INGREDIENTS. -Parsnips to each 1/24 gallon of water allow 1 heaped tablespoonful of salt. AVERAGE Cost, 1d. each.
Wash the parsnips, scrape them thoroughly, and with the point of the knife remove any black specks about them, and, should they be very large, cut the thick part into quarters. Put them into a saucepan of boiling water salted in the above proportion; boil them rapidly until tender, which may be ascertained by thrusting a fork in them; take them up, drain them, and serve in a vegetable-dish. This THE PARSNIP. vegetable is usually served with salt fish, boiled pork, or boiled beef; when sent to table with the latter, a few should be placed alternately with carrots round the dish as a garnish.
TIME. Large parsnips, 1 to 1½ hour; small ones, to 1 hour.
SEASONABLE from October to May.
PARTRIDGE, POTTED.
Breakfast, or Supper Dish.) - INGREDIENTS Partridge, Broiled. (A Luncheon, for dish for 6 persons. -3 partridges, salt and cayenne to taste, a small piece of butter, brown gravy or mushroom sauce. AVERAGE COST, 5s. half, and wipe the inside thoroughly with Pluck, draw and cut the partridges in a damp cloth. Season them with salt and cayenne, broil them over a very clear fire, and dish them on a hot dish; rub a small piece of butter over each half, and send room sauce. them to table with brown gravy or mush- TIME.-About hour. the beginning of February, SEASONABLE from the 1st of September to pie for 7 or 8 persons.-3 partridges, pepper