Barkham Burroughs' Encyclopaedia of Astounding Facts and Useful Information, 1889

part vinegar. Boil; and break into flakes on the dish; pour over it

boiled parsnips, beaten in a mortar, and then boil up with cream, and a large piece of butter rolled in a bit of flour. It may be served with egg-sauce instead of parsnip, or boiled and served without flaking with the usual sauce.

All _Salt Fish_ may be done in a similar way. Pour egg-sauce over it, or parsnip...