| RECIPE
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38. Parsnips with Beans.
Take two large parsnips, scrape them clean,
and boil
them in water. When tender take them up, scrape
all
the soft into a saucepan, add to them four teaspoonfuls
of
cream, a piece of butter the size of a hen’s
egg, chop them
well in a saucepan, and when they are quite thick,
heap
them up in the middle of the dish, with a ragout
of French
beans all round.
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