Boil tender in a little hot water salted; scrape, cut into long slices, dredge with flour; fry in hot lard or dripping, or in butter and lard mixed; fry quite brown. Drain off fat and serve.
Parsnips may be boiled and mashed the same as POTATOES.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)