Peel the onions and steam for an hour and a half. Bake, basting with drippings, and season with salt and pepper.
BOILED PARSNIPS
Boil cleaned parsnips until tender in salted water, adding a little butter if desired, drain, rub off the skins with a rough cloth, put into a hot dish, and serve with melted butter and parsley or [Butter Sauce], seasoning with pepper and salt. White or [Cream Sauce] may be used instead.
BUTTERED PARSNIPS
Boil the parsnips until tender, scrape off the skin, and cut lengthwise in thin slices. Put into a saucepan with three or four tablespoonfuls of butter, and pepper, salt, and minced parsley to season. Shake over the fire until the mixture boils and serve with the sauce poured over. A little cream may be added to the sauce. Sprinkle the parsnips with minced parsley before serving.
CREAMED PARSNIPS
Boil parsnips in salted water until tender, drain, peel, cut into dice, and reheat, in a well-seasoned [Cream Sauce]. Sprinkle with minced parsley if desired, and add a little more butter.
ESCALLOPED PARSNIPS
Prepare [Creamed Parsnips] according to directions previously given, cutting the parsnips into dice. Put into a buttered baking-dish in layers, sprinkling each layer with chopped onion. Cover with crumbs, dot with butter, and bake for half an hour.