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Parsnip Fritters

Peel and boil some parsnips until tender, then drain them thoroughly, mash them smoothly, mixing in with them two beaten eggs, salt to taste, and sufficient flour to bind them stiffly. Divide and mould the mixture into small round cakes with floured hands. Put a large piece of butter into a stewpan, place it on the fire and let it boil, then put in the cakes, and fry them a light golden brown. Drain, pile them on a hot dish, over which has been spread a folded napkin, or an ornamental dish-paper, garnish with fried parsley, and serve.