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Classic
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page 61
press out all the water. When you send it to table, raise it up with a fork,
that it may lie hollow in the dish.
To boil Turnips.
A great deal depends upon preparing this root for boiling. They require paring
till all the stringy coat be quite cut off: for that outside will never boil
tender. Being well rinded, cut them in two, and boil them in the pot with either
beef, mutton, or lamb. When they become tender, take them out, press the liquor
from them between two trenches, put them into a pan, and mash them with butter
and a little salt, and send them to table in a plate or bason by themselves; or
send them as they come out of the pot, in a plate, with some melted butter in a
bason, for every one to butter and season them as they like.
To boil Parsnips.
Parsnips are a very sweet root, and an agreeable sauce for salt fish. They
should be boiled in a great deal of water, and when you find they are soft,
(which is known by running a fork into them) take them up and carefully scrape
all the dirt off them, and then with a knife scrape them all fine, throwing away
all the dirty parts; then put them in a sauce-pan with some milk, and stir them
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