For six servings you will need:

3 lbs. lg. parsnips, without tops
1/2 c. flour
A pinch of salt & pepper
4 to 6 tbsp. butter
Vinegar
4 qt. kettle
12 inch skillet

Wash parsnips and trim off tails. Simmer in the kettle in water to cover for about 15 minutes until a fork will just penetrate. Drain, scrape off skins with a table knife and chill parsnips. Slice the cool parsnips lengthwise in strips 1/8 inch thick. Season flour with salt and pepper and dredge each strip in it. Heat 2 tablespoons of butter in skillet until foamy, then add as many slices as will cover the pan bottom. Brown lightly for a few minutes; turn and cook thoroughly, about 10 minutes in all. Remove to a warm platter. Repeat until all slices are cooked, adding butter to the skillet as needed. At the table these are best eaten with a sprinkle of vinegar.