Parsnips.
Scrape and slice the parsnips, and let them stand in cold water for an hour or more. Drain them and put them in a stewpan with plenty of boiling water. Cook them, if fresh, for forty-five minutes; but if they have been out of the ground any length of time they will require an hour’s cooking.
When they have been boiling for half an hour, add a teaspoonful of salt for about a pint of the parsnips. Drain, and season them with salt and butter; or, pour a butter or Béchamel sauce over them.