To Stew Parsnips

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil them tender, scrape them from the Dust, cut them into Slices, put them into a Sauce-pan, with Cream enough; for Sauce a Piece of Butter rolled in Flour, and a little Salt, shake the Saucepan often; when the Cream boils, pour them into a Plate for a Corner-dish, or a Side-dish at Supper.