Instructions: Boil four or five parsnips; when tender take off the skin and mash them fine; add to them a teaspoonful of flour and a well-beaten egg; put a tablespoonful of lard or beef strippings into a frying pan over the fire, add to it a small teaspoonful of salt; when boiling hot put in the parsnips; make it in small cakes with a spoon; when one side is delicate brown, turn.

When done serve hot.

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