424. Jerusalem Artichokes - 436. Parsnips

Name: 424. Jerusalem Artichokes - 436. Parsnips
Ingredients: Jerusalem Artichokes - 436. Parsnips; Scrub them clean, and put them into the pot with cold water; throw in a handful of salt, do not let them be covered with water, and leave off the lid;; Sauce, melted butter and vinegar, or good thick gravy.; Parsnips - 436. Parsnips; Clean and dress just the same as carrots, they require boiling from one hour to two, according to their size and freshness; they should be drained well, and set on the hob in a dry saucepan to steam;

chestofbooks.com

424. Jerusalem Artichokes Scrub them clean, and put them into the pot with cold water; throw in a handful of salt, do not let them be covered with water, and le

View Original

Share this recipe:

Ingredients

Jerusalem Artichokes - 436. Parsnips
Scrub them clean, and put them into the pot with cold water; throw in a handful of salt, do not let them be covered with water, and leave off the lid;
Sauce, melted butter and vinegar, or good thick gravy.
Parsnips - 436. Parsnips
Clean and dress just the same as carrots, they require boiling from one hour to two, according to their size and freshness; they should be drained well, and set on the hob in a dry saucepan to steam;