Parsnips à la Hamelin from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take say three nice full grown parsnips, peel and well wash them, then scrape well, and cut up all the outside part in slices, and put these into a stewpan; to one pound of the parsnip thus prepare...
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Cooking tools:
- Peeler
- Paring knife
- Chef's knife
- Cutting board
- Pot
- Stove
Ingredients
- cream
- bechamel
- parsnips
- parsnip
- white pepper
- butter
- onion
- salt
- green peas with butter
- fine flour
- green peas
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