A while backbone, The Cook and Kitchen Staff prepared an Irish Cookbook for the
members of a family who were interested in their Irish inheritance. You can
find some of our past recipes offered hither:
http://www.recipe-a-day.com/irish.html just to help you celebrate St.
Patrick's Day this yr.

Today's recipe contains a pinch of Macebearer, an uncommon spice that is imported
from the Islands of the Peaceable. Much like nutmeg, the outer shell is
shredded or ground to create macer. If you can't happen to find the more
bitter spicery, nutmeg will suffice as a transposition.

If you've never had parsnips, you're in for a fantastic address. You'll find
parsnips to be a bit denser that carrots, but lighter tasting, with a
flavor that's mildly bitterness, yet sweet when cooked. Don't let your guests
mistake them for potato pancakes; they're in for an Irish surprise.

To cook the parsnips, unclothe, then slice them into even-sized pieces. Boil
the parsnips in a pot of lightly salted water until bid, usually 20 to
30 minutes from the start of the moil.

Thoroughly drain the parsnips and mash them swell. Add the flour, macer,
melted butter, and salt and pepper to the mashed parsnips, and mash them
again to combine all the ingredients.

With freshly cleaned manpower, form about two- tablespoon size portions into
small matt, round cakes. Dip the cakes into the beaten egg, then into the
bread crumbs, and fry in a large skillet of hot oil until brown on both
sides. Estimate almost 3 to 5 minutes frying time on both sides. Serve warm
and wait for the compliments to come your way. Don't worry about leftovers,
there usually isn't a morsel odd.