Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

a frying-pan, and when melted put the sliced turnips in, toss gently till they are of a fine golden color, then add salt and pepper to taste, turn over a dish, sprinkle chopped parsley all over, and serve warm. _Stewed._--Scrape, clean, wash, boil, and drain as above directed, about two quarts of parsnips. Put them immediately into a stewpan with salt, pepper, and broth enough to about half cover them, boil gently for fifteen minutes, and serve the whole as it is. They may also be prepared in _poulette_, the same as turnips. _Peas with Bacon._--Put in a stewpan on the fire four ounces of bacon cut in dice (for one quart of peas), and toss and fry it for about five minutes, then add the peas after having blanched them from five to ten minutes, according to how tender they are; stir for two minutes and add half a pint of broth or water, also a bunch of seasonings composed of two or three sprigs of parsley, half a one of thyme, and a piece of bay-leaf; stir again and mix, and then add also two or three small onions, salt, and pepper; boil half an hour, remove the seasonings, and serve peas and salt pork. A small sausage may be added for those who like the taste of it. _Plain boiled._--Put a saucepan on the fire with water and salt in it, and at the first boil drop two quarts of peas in it; boil gently till done, and then drain. As soon as they are in the colander, just toss them a little, turn them over a dish, and put four ounces of butter on the top, salt, and pepper, then place the dish in the oven with the door open, that is, just to keep them warm and allow the butter to melt, stir for one or two minutes, and serve warm. _With Lettuce._--Blanch a quart of peas for about five minutes, and drain them. Blanch a head of lettuce for one minute. Put peas and lettuce in a saucepan with one ounce of butter, stir