Beans Ragoo’d with Parsnips

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two large Parsnips, scrape them clean, and boil them in Water; when tender, take them up, scrape all the Soft into a Sauce-pan, add to them four Spoonfuls of Cream, a Piece of Butter as big as a Hen’s Egg, chop them in the Sauce-pan well; and when they are quite thick, heap them up in the Middle of the Dish, and the Ragoo round.