They should be of a nice brown colour at the finish.
ONIONS, STEWED .-- Place a large Spanish onion in a saucer at the bottom of the saucepan, and put sufficient water in the saucepan to reach the edge of the saucer; keep the lid of the saucepan on tight, and let it steam till tender.

A large onion would take about three hours.

The water from the onion will prevent the necessity of adding fresh water from time to time.
PARSNIPS .-- Like young carrots, young parsnips are often met with abroad as a course by themselves.

They should be trimmed and boiled whole, and served with white sauce, Allemande sauce, or Dutch sauce; a little chopped blanched parsley should be sprinkled over the sauce, and fried bread served round the edge of the dish.
PARSNIPS, FRIED .-- Boil some full-grown parsnips till they are tender, cut them into slices, pepper and salt them, dip them into beaten-up egg, and cover them with bread-crumbs, and fry these slices in some smoking hot oil till they are a nice brown colour.
PARSNIPS, MASHED .-- When parsnips are very old they are best mashed.

Boil them for an hour or more, then cut them up and rub them through a wire sieve.