Parsnep Soup

• Butter, 4½ oz.
• parsneps, 2 lbs.: ¾ hour, or more.
• Stock, <

Dissolve, over a gentle fire, four ounces of good butter, in a wide stewpan or saucepan, and slice in directly two pounds of sweet tender parsneps; let them stew very gently until all are quite sof