Another Parsnep Soup from Modern Cookery for Private Families by Eliza Acton
Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly t...
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Cooking tools:
- Chef's knife
- Cutting board
- Stockpot
- Stove
- Fine-mesh sieve
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- parsneps, 2 lbs.: 30 to 60 minutes
- Veal stock or broth, 5 pints
- Salt and cayenne: 2 minutes.
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