Oyster Plant
- Wash, scrape, and put at once into cold water to which a little vinegar or lemon juice has been added.
- Cut into slices crosswise, and, when ready to boil, drain off the acid water, cover with boiling water in a saucepan, place the cover on the pan, and boil from thirty minutes to an hour.
- Drain, season, and serve in White Sauce No. 2 (page 150).
Parsnips
- Only very young parsnips are satisfactory for cooking. After washing, they may be cooked whole, or peeled and cut in small pieces before boiling. In the first instance, three-quarters of an hour should be allowed for boiling; in the second, about fifteen minutes. If cooked whole, the parsnips should be peeled and sliced after boiling.
- Plain seasoning should be used, and, if desired, the slices of parsnip may be browned in butter in the frying-pan after boiling.
Peas
- Shell the peas, and soak in cold water for an hour.
- Drain, put in a saucepan, and add a little boiling water.
- Cover the saucepan, and cook slowly from twenty to forty-five minutes, depending on the size and age of the peas. Only a little water should be left in the saucepan after cooking, and this should not be drained off.
- Season with butter, salt, and pepper, and serve plain or in White Sauce No. 2 (page 150).
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