Boil tender and scrape. Slice a quarter of an inch thick lengthwise.
Put into a saucepan with three tablespoonfuls melted butter, pepper
and salt, and a little chopped parsley. Shake over the fire until the
mixture boils. Lay the parsnips in order upon a dish, pour the sauce
over them, and garnish with parsley. It is a pleasant addition to this
dish to stir a few spoonfuls of cream into the sauce after the parsnips
are taken out; boil up, and pour upon them.