Parsnip Soup Recipe

3 good-sized parsnips.

2 potatoes.

1 large onion.

1 1/2 ounces butter.

1 quart water.

1 teaspoon salt.

1 dozen peppercorns.

2 teaspoons sago.



Dissolve the butter in the saucepan, then place in the vegetables

sliced, with the water, salt and peppercorns, and boil for one and a

half hours; add sago, stir until it thickens, then rub through a sieve

into a tureen and serve hot.

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