The Apsley cookery book

Take as many turnip tops as required ; pick out all the decayed leaves, wash well in plenty of water. Put into boiling water for half an hour, drain them well, and cut or chop them like spinach ; return to the saucepan with one ounce of butter. Make very hot, and serve. 197. Turnips (Stewed). Ingredients. One pound of Turnips. | Half a pint of Brown Gravy. Very young turnips must be used for this dish. Peel them and cut them in quarters. Boil them quickly in plenty of water for a quarter of an hour — not longer. Drain them carefully and put them in the gravy. Let them boil up quickly, and then stew until the turnips are quite tender, which will be in about half an hour. 198. Vegetable Marrow (Boiled). Peel the marrow and remove the seeds, cut it into six or eight pieces according to size, and put them in boiling water, and let them boil gently until tender. They will be done in fifteen or twenty minutes according to age. Drain them very carefully, and cover them with white sauce. Make the sauce according to recipe given for “ Plain White Sauce.1’ 199. Vegetable Marrow (Fried). Pieces of marrow cooked as in preceding recipe, and dipped in batter and fried in either oil or Albene, make a delicious dish. Make the batter according to recipe given for “ Batter for Frying Savouries.11 200. Vegetable Marrow (Stewed). Ingredients . A small Marrow. Half a pint of Milk. A blade of Mace. A small Onion. One dessertspoonful of Flour. One ounce of Butter. Pepper. Peel a marrow about eight inches long, remove the seeds, and cut it into pieces about four inches square. Put it into a stewpan with the milk, mace, and the onion peeled, but not sliced. Add pepper and let it boil up quickly, then stew very gently, until the marrow is tender, which will be in half an hour. Remove the onion and the mace. Take up the pieces of marrow gently, and place them on the dish on which they will be served, and keep them hot. Now work the flour in the butter and thicken the milk with it, boil it up, and pour over the marrow. Garnish with toast, and serve very hot. 201. Vegetables (Stewed). Ingredients. Half a pound of Carrots. Half a pound of Turnips. Half a pound of Celery. Pepper. Half a pound of Onions. Half a pint of Gravy. One ounce of Butter. Cut the celery in pieces two inches long, and the carrots in four lengthwise, and then in pieces two inches long. Cut the turnips small and slice the onions. Throw them into a saucepan of cold water and bring them quickly to boiling-point. Let them boil a minute, and then drain them carefully. Put them in a stewpan with the butter and fry them until they are nicely browned, without burning them. Have the gravy boiling, or very hot, add it to the vegetables with pepper, and let them stew gently for an hour. Serve with pieces of toasted bread. Make the gravy according to recipe given for 44 Brown Gravy.” 202. Admiral Pudding, Ingredients . Eight ounces of Potatoes. Twelve ounces of Carrots. Four ounces of Sugar. Three ounces mixed Candied Peel. Eight ounces of Flour (or Breadcrumbs). Eight ounces of Sultanas. Four ounces of Albene.