Recipe 5: Fricassee of Parsnips

Boil in milk till they are soft, then cut them lengthways into bits two or three inches long, and simmer in a white sauce, made of two spoonfuls of broth, a bit of mace, half cupful of cream, a bit of butter, and some flour, pepper, and salt. (Cut lengthwise first to boil.)


Henry I. Richards
1861
Ontario, CANADA
© 1861, The Canadian Housewife's Manual of Cookery, The Hamilton Spectator. All Rights Reserved.

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