27 June 2014

Friday's Literary Feast

Quotes from The Virago Book of Food:  The Joy of Eating

MAY BYRON
d. 1936

PARSNIPS FRIED TO LOOK LIKE TROUT (Yorkshire, 1769)

Take a middling sort of parsnips, not over thick, and boil them as soft as you would do for eating; peel, and cut them in two the long way.  You must only fry the small ends, not the thick ones.  Beat two or three eggs, put to them a tablespoonful of flour, dip in your parsnips, and fry them a light brown in butter.  Have for your sauce a little vinegar and butter.

Pot -Luck


The Lean Kitchen by Jan Steen (1650 - 1655)

4 comments:

  1. I have a similar recipe for a mock whiting made from cucumber - we tried it one night and it did not taste at all like fish, though also not particularly like cucumber - more just fried. Parsnip, I suspect, would also not fool anyone. Fascinating recipe though.

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    1. It boggles the mind, doesn't it! But oh god, at least parsnip has some 'oomph' to it...cucumber not so much. Brave of you to give it a go though!

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  2. I like parsnips, and trout is hard to find sometimes... Not. But fun to read! It reminds me of that recipe for a mock apple pie made with saltines (but not apples).

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    1. Ooh, not just saltines...there's a recipe out there that uses Ritz crackers. Perhaps that's the posh version! I have no idea how that works but there has to be a lot of subliminal thinking going on there, Audrey.

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