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Fried Parsnips

Peel six medium parsnips, cut in one-and-a-half-inch pieces, then cut each in one-third-inch-square strips. Wash in cold water, place in saucepan and pour in enough hot water to cover, then add half a lemon and a teaspoon salt. Cover pan, let gently boil for forty-five minutes, drain, then place in a deep dish. Squeeze over the juice of half a lemon, adding a teaspoon chopped parsley, half teaspoon salt, two saltspoons pepper and two tablespoons oil, mix well and let infuse from thirty-five to forty minutes.

Prepare a frying batter, plunge parsnips into it, roll well, then drop in boiling fat and fry for ten minutes, turning with skimmer once in a while. Lift up, drain on a cloth, dress on a hot dish and serve.