Parsnips

Boil, mash, season with butter, pepper and salt, make into little cakes: roll in flour and brown in hot lard.

Parsnips (American Fashion)

Scrape and boil some parsnips, then cut each lengthwise in four, and fry them very brown, and dish in pairs.

Parsnips (Buttered)

Boil the parsnips tender and scrape; slice lengthwise. Put 3 table-spoonfuls butter into a saucepan, with pepper, salt, and a little chopped parsley. When heated put in the parsnips. Shake and turn until mixture boils, then lay the parsnips in order upon a dish, and pour the butter over them and serve.

Parsnips (Fricasseed)

Scrape them, boil in milk till they are soft; then cut them lengthwise into pieces 2 or 3 inches long, and simmer in a white sauce, made of 2 spoonfuls broth, 1 piece mace, 1/2 cupful cream, a piece of butter, and some flour, pepper and salt.