A different preparation (parsnips)

(Recipe #49, page 62)

After preparing the parsnips as above, bring meat stock with its fat to a boil and drop the parsnips in along with some salt.

Translated by David Green.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s