RecipesVegetableParsnip Stew+ Add to menuPrint recipeVegetableParsnip StewServings8Ingredients3/4 pound fresh lean pork or left-over roast pork3 pints hot water1 ounce salt pork1/2 cup sliced onion2 medium-sized parsnips1 cup cut potato2 tablespoons flour4 tablespoons cold waterSalt and pepperInstructions1Use raw or left over roast pork. Add water and cook slowly an hour or more. The meat should be quite tender. Strain liquor into another kettle, or remove meat with skimmer. Cut salt pork in half-inch dice, cook slowly until some of the fat is tried out, add onion, and cook until slightly browned. Wash, peel, and cut parsnips in slices. If parsnips are very large, cut them in quarters lengthwise before slicing. Add salt pork, onion, and parsnips to stock, and cook thirty minutes. Add diced or sliced potato, and cook until vegetables are soft. Mix flour with cold water until smooth, add to stew and boil three minutes. Add meat which has been cut in small pieces, and salt and pepper to taste.