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Recipes > Vegetables > Parsnips > Mock Oysters (Parsnips with Nuts and Rice)

Mock Oysters (Parsnips with Nuts and Rice)

Ingredients

• 4 parsnips
• 2 eggs
• 1 cupful nuts, chopped
• 1/8 teaspoonful pepper
• 1 cupful cooked rice
• 4 tablespoonfuls flour
• 1 teaspoonful salt

Instructions

If the rice is cooked by boiling, use the rice water instead of plain water in making Tomato Sauce.

Boil or steam the parsnips until tender. Press them through a coarse sieve or colander. Add the beaten eggs. Then add the remainder of the ingredients. If the mixture is too thick to drop from the spoon, add a little milk. Drop by tablespoonfuls on to an oiled baking-sheet. Bake until slightly brown. Serve hot with Tomato Sauce. Tomato Catsup or Celery Sauce may also be used in serving Mock Oysters.

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Source

School and Home Cooking (1920).

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