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Parsnip Soup

Parsnips boiled in stock, creamed (Kitchiner 1845, Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

141. INGREDIENTS: 1 lb. of sliced parsnips, 2 oz. of butter, salt and 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.

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