Fried Parsnips

Ingredients

• five heads
• half ounces of butter witha tablespoonful of flour
• a handful of salt over
• a cup of rich butter
• a pint of boiling water
• a piece of butter
• one side is browned
• six eggs
• six eggs neatly over the surface
• 1 hot yned
• half yutter 5
• one anda half ounces of butter witha tablespoonful of flour
• two eggs
• pepper
• salt
• white pepper
• nutmeg

Directions

1. Boil until tender, scrape off the skin, and cut in thick lengthwise slices. Dredge with flour and fry in hot dripping or lard, turning when one side is browned. Drain off every drop of fat ; pepper and serve kot.

2. ASPARAGUS.

3. After scalping the stalks to cleanse them, place them in a vessel of cold water. Tie them up neatly into bundles of about twenty-five heads each, then place them in a saucepan of boiling water, sprinkling a handful of salt over it. When it is boiling remove any scum there may be; the stalks will be teiader when they are done ; they will take about twenty minutes or half an hour ; be careful to take them up the minute they are done; have ready some toast, dip in it the liquor in which the asparagus was boiled; dish upon toast, and serve with a boat of melted butter.

4. ASPARAGUS.

5. Take twenty-six or thirty heads of asparagus, good rich butter, salt and pepper, five or six eggs. Boil the asparagus (after cutting them into pieces of about half an inch) for fifteen minutes; take a cup of rich butter and put it into a saucepan; drain the asparagus, and put it with the butter; heat them to a boil, seasoning with pepper and salt, and then pour into a buttered bak- ing tin or dish; break five or six eggs neatly over the surface of this, sprinkle with pepper and salt, and put it in the oven until the eggs are set nicely. Serve hot.

6. ARTICHOKES.

7. Wash them well, peel and shape them to a uniform size; throw them into boiling salted water, and let them

8. boil fifteen to twenty minutes; drain them at once thoroughly ; put them on a dish and serve with the ol-

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14. thick 1 hot yned.

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17. iform them once 1e ol-

18. PICKLES. 129 lowing sauce poured over chem. Mix over the fire one anda half ounces of butter witha tablespoonful of flour ; add half a pint of boiling water, white pepper, and salt to taste ; stir till the sauce thickens, then take the sauce- pan off the fire, and stir in the yolks of two eggs, beaten up with the juice of a lemon, and strained.

19. ARTICHUKES (WITH CREAM).

20. Prepare and parboil them as in the preceding recipe ; then put them into a saucepan with a due allowance of white sauce, and let them finish cooking in this, adding at the last a small quantity of cream and grated nutmeg.

21. ARTICHOKES (WITH GRAVY).

22. Prepare them as above, cutting them to the size of pigeon’s eggs. Parboil them for ten minutes, drain them and toss them in a saucepan, with a piece of butter ; then adda small quantity of good clear gravy anda dust

23. of pepper. Let them simmer very gently till wanted.

Nutrition, whole recipe (rough)

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Nutmeg	1 tsp ground (2.2g)	12
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.