Parsnips ‘Fritte.’
Boil the parsnips till tender; drain, sprinkle with salt and pepper, dip them into butter, then into flour, and then sprinkle with sugar. Melt two or three tablespoonfuls of dripping in a frying-pan, put in the parsnips, and fry until browned on both sides.
Parsnips ‘Sautés.’
Mash six or seven parsnips, sprinkle with salt and pepper, and stir in one tablespoonful of flour and one egg. Make them up into small round cakes and fry in dripping, turning occasionally, until browned on both sides.
Peas ‘all’ Antica.’
Shell carefully three quarts of young peas and wrap them in a wet cloth until wanted. Wash and tie up a lettuce head, and put it with the peas into a sauce-pan, adding one tumbler of water, a quarter of a pound of fresh butter, and a pinch of salt. Cook for a quarter of an hour, take out the lettuce, and before serving put in three tablespoonfuls of cream, mixed with the yolk of one egg, a spoonful of powdered sugar, and half a saltspoonful of white pepper. Boil for five minutes and serve hot.
Peas ‘alla Borghese.’
Put one quart of young shelled peas into a sauce-pan with a little browned onion, one or two slices of ham chopped up fine, one ounce of fresh butter, a bunch of sweet herbs, and a sprinkling of flour. Add a large ladleful of good stock and cook slowly. When done, mix in a cupful of milk, a little powdered sugar, and thicken with two yolks of eggs. Serve up hot.