Fried Parsnips

From a
1912
cook book
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.

Scrape the Parsnips,
boil them gently until tender,
usually an hour.
Drain, and when cold,
cut them in long, thin slices about 1/3 of an inch thick,
season each slice with Salt & Pepper;
dip the slices in melted Butter and then in Flour,
fry in hot lard until both sides are thoroughly browned.
Drain and serve.
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