Wash and scrape fourteen or fifteen pounds parsnips; cut in any desired way. Cook in salted water until tender, but not broken.

Melt one and one-half cups margarine or pork drippings; stir into it one and one-half cups barley flour. Add three quarts water in which parsnips were boiled; stir until smooth and well boiled. Season with pepper and more salt if needed. Pour over drained parsnips, and serve at once.