This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
For Ragout of Roots, see Ragout Articles. They are also used as a Dish: When boiled tender in the Broth-pot, cut them into what shape you please; have a good Sauce ready, either white or brown; put the Roots to soak in it some time, and simmer a moment before you are ready to serve. - Parsley-roots must be very well scalded first, and thoroughly boiled, on account of their strong flavour.