This is undoubtedly the best manner of cooking parsnips: Scrape, and, if
large, cut them; put them into well-salted boiling water, and boil until
tender; then mash them, adding to four or five parsnips a heaping
tea-spoonful of flour, one or two eggs well beaten, pepper and salt to
taste. Form the mixture into small cakes three-quarters of an inch thick
and two and a half inches in diameter, and fry them on both sides to a
delicate brown in a _sauté_ pan, with a little hot butter. Serve hot.