Browned Parsnips Recipe

Put two or three thin slices of salt pork in the bottom of a kettle and

let them brown, scrape and slice the parsnips and pare about the same

amount of potatoes, leaving them whole if they are small. Place in

alternate layers in the kettle, and add sufficient water to cook them,

leaving them to brown slightly. They must be closely watched as they

burn very easily. Requires about one and a half hours to cook and brown

nicely. Remove the vegetables and thicken the gravy with a little flour;

add pepper and salt, and a small lump of butter. Serve pork and

vegetables on a large, deep platter and pour over the gravy.