1 lb. of sliced parsnips 2 oz. of butter salt and
cayenne to taste 1 quart of stock No. 106.
Method:
Put the parsnips into the stewpan with the butter, which has
been previously melted, and simmer them till quite tender. Then add
nearly a pint of stock, and boil together for half an hour. Pass all
through a fine strainer, and put to it the remainder of the stock.
Season, boil, and serve immediately.
