Onions (Small White).
Boil three-quarters of a pound of small white onions, then put them into a sauce-pan with two ounces of butter and a little flour, and cook them till they turn a good colour. Add about a quarter or half a pint of white wine or broth, and before they have finished cooking add some pepper and grated nutmeg. When the liquid is reduced, serve at once.
The onions can also be put into the oven, sprinkled with Parmesan cheese and melted butter, and browned.
Onions ‘in Stufato.’
Peel two pounds of onions and, after putting them into cold water, place them in a sauce-pan and cover them with good broth, letting them cook slowly. If young, one hour will suffice, if old, allow two hours. When soft, strain, and put them on a dish. Melt two ounces of butter in a frying-pan, add a spoonful of flour, and three-quarters of a pint of broth, mixing well until it boils, then add a little salt and pepper, and pour it over the onions. Serve hot.
Parsnips ‘alla Crema.’
If the parsnips are young and tender they must be put into cold water immediately after being scraped, to keep them white. If old they must be peeled and cut lengthwise into four pieces. Boil young parsnips three-quarters of an hour, old ones one and a quarter hours. Then drain, arrange on a hot dish, and pour a sauce ‘Alla Panna’ over them (see Sauces, p. [125]).
Parsnips ‘al Forno.’
Wash and peel six large parsnips, cut them in two and put them into a sauce-pan with enough boiling water to cover them, for one hour. Then drain, and place them on a hot dish. Meantime melt two ounces of butter in a frying-pan with three or four tablespoonfuls of flour, and stir to prevent browning. Add half a pint of hot water and boil for five minutes, stirring constantly. Add salt and pepper to taste, pour the sauce over the parsnips, sprinkle them with bread-crumbs and grated cheese, and bake for a quarter of an hour in a slow oven.