PREPARE THE BOILED PARSNIPS WITH THE FOLLOWING SAUCE: CELERY SEED, RUE, HONEY, GROUND PEPPER, MIXED WITH RAISIN WINE, STOCK AND A LITTLE OIL; BIND THIS WITH ROUX [bring to a boiling point, immerse parsnips] SPRINKLE WITH PEPPER AND SERVE.
[118] ANOTHER WAY [Purée of Parsnips] [1] ALITER
MASH THE PARSNIPS, [add] CUMIN, RUE, STOCK, A LITTLE CONDENSED WINE, OIL, GREEN CORIANDER [and] LEEKS AND SERVE; GOES WELL WITH SALT PORK [2].
[1] Again faulty punctuation obscures the text. Carefully compare the following: Tac. and Tor. Spondylos teres, cuminum, etc. Hum., List. and G.-V. S. teres cuminum, i.e. crush the cumin. Sch. S. tores—dry, parch!
[2] Inferes pro salso—serve with salt pork or bacon, or, instead of—Salsum—salt pork. Dann. Well seasoned with salt! Sch. infares pro salsa. For further confirmation of salsum cf. ℞ Nos. [148-152].
BOIL THE PARSNIPS [sufficiently, if] HARD [1] [then] PUT THEM IN A SAUCE PAN AND STEW WITH OIL, STOCK, PEPPER, RAISIN WINE, STRAIN [2] AND BIND WITH ROUX.
[1] Tor. præduratos; List. prædurabis. How can they be hardened? It may perhaps stand for “parboil.” We agree with Tor. that the hard ones (præduratos) must be cooked soft.
[2] Tor. and Tac. Colabis—strain; List. and G.-V. Colorabis—color. No necessity for coloring the gravy, but straining after the binding with roux is important which proves Tor. correct again. Cf. note 1 to ℞ No. [73] and note 2 to ℞ No. [55].