Wash them, and split them in two--lay them in a stew pan, with the flat
side down, turn on boiling water enough to cover them--boil them till
tender, then take them up, and take off the skin, and butter them. Many
cooks boil them whole, but it is not a good plan, as the outside gets
done too much, before the inside is cooked sufficiently. Cold boiled
parsnips are good cut in slices, and fried brown.