_Ingredients._—1 lb. of sliced parsnips, 2 oz. of butter, salt and
cayenne to taste, 1 quart of stock. _Mode._—Put the parsnips into the
stewpan with the butter, which has been previously melted, and simmer
them till quite tender. Then add nearly a pint of stock, and boil
together for half an hour. Pass all through a fine strainer, and put to
it the remainder of the stock. Season, boil, and serve immediately.
_Time._—2 hours. _Average cost_, 6_d._ per quart. _Seasonable_ from
October to April. _Sufficient_ for 4 persons.
PARSNIPS, Boiled.
_Ingredients._—Parsnips; to each ½ gallon of water allow 1 heaped
tablespoonful of salt. _Mode._—Wash the parsnips, scrape them
thoroughly, and with the point of the knife remove any black specks
about them, and, should they be very large, cut the thick part into
quarters. Put them into a saucepan of boiling water salted in the above
proportion, boil them rapidly until tender, which may be ascertained
by thrusting a fork in them; take them up, drain them, and serve in
a vegetable-dish. This vegetable is usually served with salt fish,
boiled pork, or boiled beef: when sent to table with the latter, a few
should be placed alternately with carrots round the dish as a garnish.
_Time._—Large parsnips, 1 to 1½ hour; small ones, ½ to 1 hour. _Average
cost_, 1_d._ each. _Sufficient._—Allow 1 for each person. _Seasonable_
from October to May.
PARTRIDGE, Broiled (a Luncheon, Breakfast, or Supper Dish).
_Ingredients._—3 partridges, salt and cayenne to taste, a small piece
of butter, brown gravy or mushroom sauce. _Mode._—Pluck, draw, and
cut the partridges in half, and wipe the inside thoroughly with a
damp cloth. Season them with salt and cayenne, broil them over a very
clear fire, and dish them on a hot dish; rub a small piece of butter
over each half, and send them to table with brown gravy or mushroom
sauce. _Time._—About ¼ hour. _Average cost_, 1_s._ 6_d._ to 2_s._ a
brace. _Sufficient_ for 3 or four persons. _Seasonable_ from the 1st of
September to the beginning of February.