Put them into a possnet or pot, with about a quart of Milk
upon them, or as much as will cover them in boiling, which do moderately,
till you find they are very tender. This may be in an hour and half, sooner
or later, as the roots are of a good kind. Then take them out, and scrape
all the outside into a pulpe, like the pulpe of roasted apples, which put
in a dish upon a chafing dish of Coals, with a little of the Milk, you
boiled them in, put to them; not so much as to drown them, but only to
imbibe them: and then with stewing, the pulpe will imbibe all that Milk.
When you see it is drunk in, put to the pulpe a little more of the same
Milk, and stew that, till it be drunk in. Continue doing thus till it hath
drunk in a good quantity of the Milk, and is well swelled with it, and will
take in no more, which may be in a good half hour. Eat them so, without
Sugar or Butter; for they will have a natural sweetness, that is beyond
sugar, and will be Unctuous, so as not to need Butter.
Parsneps (raw) cut into little pieces, is the best food for tame Rabets,
and makes them sweet.
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