544 



JOURNAL OF THE ROYAL HORTICULTURAL SOCIETY. 



Parsnip Salad. 



Plainly-boiled parsnips, when cold, make an excellent salad. Slice 

 the parsnips, not too thinly, and season with salt and pepper,, and mix 

 with vinaigrette salad dressing. Dish up and serve. 



Braised Spanish Onion. 



Wipe and skin two sheep's kidneys, cut them into small pieces, 

 and season with salt. Peel four Spanish onions, scoop out the centre 

 (IJ inch across), fill with the kidney. Carefully place them in a sauce- 

 pan, pour over about a pint -of brown gravy, and simmer slowly for 

 about two hours. Place on a hot dish, pour over the gravy, and serve 

 hot. 



Salsify Fritters. 



Wash and scrape a bundle of salsify, place in salted water 

 flavoured with vinegar or lemon juice. Boil the; salsify in stock or 

 water. W^hen done, take up, drain them on a cloth, and let cool. 

 Put the pieces in a basin with two tabl^spoonfuls of oil to one of 

 vinegar. Season with nutmeg; allow them to remain in the seasoning 

 for one hour. Tak,e out, drain, and dip them in frying batter; fry I 

 them in hot fat. Drain, and dish up on a folded napkin ; garnish with | 

 fried parsley, and serve. ' 



