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Stewed Parsnips
Mary Eaton, Bungay, Suffolk, 1823
Preparation info
- Difficulty
Easy
Appears in
Published 1932
Ingredients
- Parsnips
- milk and water, or milk
- some good gravy
- pepper and salt
Method
- Scrape, pare and boil the parnsips in milk or milk and water till fully half done.
- Take them out, divide them into two down the middle and then across.
- Put them in a stewpan with some good gravy.
- Season with pepper and salt; and five minutes before they are taken up add the butter and flour to thicken the sauce.
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