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- Dec 4, 2011
Another one from Mrs. E. F. Haskell: pork and parsnip hash. The sweet flavor of the parsnips goes well with the pork, although potatoes were more common for hash. If you are making boiled parsnips and/or pork for another meal, you can make extra for this to be made later, or use up leftovers.
Pork and Parsnip Hash.--Boil the parsnips and let them cool; to four parts of parsnip allow one of pork; make the hash into cakes and fry brown. The whole should be chopped very fine. If mashed, so much the better.
Though she doesn't say in this particular recipe, in the first one for pork hash she says to boil the salt pork first, implying that cooked rather than raw pork should be used. I won't go into here about how to make or identify period-style salt pork and boil it. Any fresh pork may be used. She also says to grease the pan with the pork in another recipe.
Parsnips are sweetest if allowed to freeze in the ground, and in fact are a very convenient garden vegetable, as they can be left in the ground in areas where freezes and snow coverage are sporadic, and just dug up as needed on warmer days. Other roots and tubers like carrots and potatoes are killed by freezing; salsify is the only other usual root that survives. True Yankees, who live where the ground closes up for the winter, may need to dig them and keep them in the cellar for regular access.
Scrape the parsnips before boiling to remove the skins. Some parsnips have hard cores. Boil them till very soft or after boiling, pull off the soft outside and discard the core.
Here's Fearing Burr on parsnip varieties, which were never very numerous and the Hollow Crown is still common.
Pork and Parsnip Hash.--Boil the parsnips and let them cool; to four parts of parsnip allow one of pork; make the hash into cakes and fry brown. The whole should be chopped very fine. If mashed, so much the better.
Though she doesn't say in this particular recipe, in the first one for pork hash she says to boil the salt pork first, implying that cooked rather than raw pork should be used. I won't go into here about how to make or identify period-style salt pork and boil it. Any fresh pork may be used. She also says to grease the pan with the pork in another recipe.
Parsnips are sweetest if allowed to freeze in the ground, and in fact are a very convenient garden vegetable, as they can be left in the ground in areas where freezes and snow coverage are sporadic, and just dug up as needed on warmer days. Other roots and tubers like carrots and potatoes are killed by freezing; salsify is the only other usual root that survives. True Yankees, who live where the ground closes up for the winter, may need to dig them and keep them in the cellar for regular access.
Scrape the parsnips before boiling to remove the skins. Some parsnips have hard cores. Boil them till very soft or after boiling, pull off the soft outside and discard the core.
Here's Fearing Burr on parsnip varieties, which were never very numerous and the Hollow Crown is still common.
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