Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Onions -- chopped Cubed
2 1/2 tb Bacon Fat, Rendered 2 c Boiling Water
-or Salt Pork Fat Few Twists Of Pepper Mill
3 c Potatoes -- thinly sliced 3 c Milk
2 c Parsnips -- peeled and 1 c Cream Or Rich Milk

1. Cook the onions in 2 Tbs of the fat until soft but not brown.

2. Put the remaining 1/2 Tbs fat in a heavy pot or flameproof
casserole. Make thin layers of potatoes, onion and parsnips. Add the
water and cook over low heat, partially covered, until veggies are
soft, about 25 mins. Give a few twists of pepper mill. Before
serving, heat the milk and cream together and add them to the pot.
The stew should have a thick, soupy consistency. Serve in soup bowls.

From the section on the TUNBRIDGE WORLD'S FAIR of Tunbridge, VT. Fair
date: Mid-September, 4 days.

Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6

From: Dan Klepach Date: 03-30-95 (159) Fido:
Cooking

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