Another Parsnep Soup

• Veal stock or broth, 5 pints
• parsneps, 2 lbs.: 30 to 60 minutes

Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. Wit