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Classic
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page 102
stalk flat at the bottom, let them lie in salt and water an hour before you boil
them. Put them in boiling water, with a handful of salt in it--skim it well, and
let it boil slowly till done, which a small one will be in fifteen minutes, a
large one in twenty--and take it up the moment it is enough: a few minutes
longer boiling will spoil it.
RED BEET ROOTS,
ARE not so much used as they deserve to be; they are dressed in the same way as
parsnips, only neither scraped nor cut till after they are boiled; they will
take from an hour and a half to three hours in boiling, according to their size;
to be sent to the table with salt fish, boiled beef. When young, small and
juicy, it is a very good variety, an excellent garnish, and easily converted
into a very cheap and pleasant pickle.
PARSNIPS,
ARE to be cooked just in the same manner as carrots; they require more or less
time, according to their size; therefore match them in size, and you must try
them by thrusting a fork into them as they are in the water; when this goes
easily through, they are done enough: boil them from an hour to two hours,
according to their size and freshness. Parsnips are sometimes sent up mashed in
the same way as turnips.
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Classic
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