cayenne to taste, 1 quart of stock No. 106.
_Mode_.--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.
_Time_.--2 hours. _Average cost_, 6d. per quart.
_Seasonable_ from October to April.
_Sufficient_ for 4 persons.
THE PARSNIP.--This is a biennial plant, with a root like a
carrot, which, in nutritive and saccharine matter, it nearly
equals. It is a native of Britain, and, in its wild state, may
be found, in many parts, growing by the road-sides. It is also
to be found, generally distributed over Europe; and, in Catholic
countries, is mostly used with salt fish, in Lent. In Scotland
it forms an excellent dish, when beat up with butter and
potatoes; it is, also, excellent when fried. In Ireland it is
found to yield, in conjunction with the hop, a pleasant
beverage; and it contains as much spirit as the carrot, and
makes an excellent wine. Its proportion of nutritive matter is
99 parts in 1,000; 9 being mucilage and 90 sugar.
PEA SOUP (GREEN).