Baked Turnips

Ingredients

• two ounces of butter
• two tablespoonfuls of flour
• half a pint of boiling water
• season with salt
• season with pepper
• dust them over quickly with bread-crumbs

Method

1. 1

   Pare and slice turnips; boil them in salt-water until tender, then drain the water.

2. 2

   Put them in a baking-dish.

3. 3

   Make a white sauce by stirring together butter and flour until it bubbles, then gradually stir in boiling water.

4. 4

   Season with salt and pepper, pour the sauce over the turnips, dust with bread-crumbs, and brown in a quick oven.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 69. The excerpt below is the record exactly as published.

Baked Turnips. Pare and slice turnips ; boil them in salt-water until tender, then drain the water from them ; put them in a baking - dish suitable to send to the table ; meanwhile make a white sauce by stirring together over the fire two ounces of butter and flour until it bubbles ; then gradually stir in half a pint of boiling water ; season with salt and pepper ; pour the sauce over the turnips ; dust them over quickly with bread-crumbs, and brown them in a quick oven. VJHQINIA COOKERY-BOOK. 141 Corn and Tomatohs. These vegetables are so generally liked together that an enterprising house-keeper projected the plan of mix- ing them, half and half, after they had been stewed sepa- rately, with the usual seasoning of butter, sugar, pepper, and salt, putting them in a baking-dish and serving hot. It proved to be a very nice dish, if the rapidity of its disappearance be the criterion for judgment. Tomatoes with Eggs. (Mn. Fannie Gwynn, Harrison.) Take a three-pound can of tomatoes, and put them on the stove in a stew-pan, with a seasoning of butter, pep- per, and salt, and let them cook for five minutes ; then stir in a pint of bread-crumbs, and lastly add six eggs beaten up very light, stirring them in with the tomatoes, and beating up all together. Let them cook until the eggs are set — take care not to let them scorch — and dish- ing up quickly, serve hot. 143 VIMQINU CQOKEMT'BOOK. CHAPTER XII. ENTRIES. Croquettes, No. 1. — Croquettes, No. 2. — Rice Croquettes. — A Boned Hen.— Welsh Rarebit, No. 1.— Welsh Rarebit, No. 2.— English Rarebit. — Scotch Rarebit. — Picoadillo. — Ragdut of Oysters and Mushrooms. — A Ragdut of Mushrooms. — Mushrooms with Cream. — Mushrooms with White Sauce. — Turkey ft la Daube. — Chickens ft la Daube. — Partridges ft la Daube. — To Make Nice Meat Jelly. — Salmagundi. — A Pig in Jelly. — A Ragdut of Ham. — A Ragdut of Sweetbreads.— A Ragdut of Truffles.— A Ragdut of Cauli- flower, Ckoqu^ttes, No. 1, (A French Recipe.) Onb pound and a half of chicken, turkey, or veal al- ready cooked, two table-spoonfuls of minced ham, also one table-spoonful of butter rolled in flour, the yolk of one egg^ half a pint of cream, salt, pepper, and a little nutmeg. Cut up the meat very fine, but do not chop it, or it will be pasty, nor must it be lumpy ; cut up the ham in the same way, and put the seasoning of salt, pepper, and nutmeg into the meat first ; boil the cream, beat in an Qgg ; then gradually stir into it the cream, butter, and flour, stirring all the time, that it may not be lumpy; let it boil until it drops ropy from the spoon ; tnen pour out Iicdf from the saucepan and set it aside. Put all the pre- pared meat into the saucepan with the other half over the fire, and stir until thoroughly mixed, but not cooked. It mixes better in this way; If too stiff add that which has been set aside, a little at a time, until the mixture is of the right consistency. It must be as stiff as can possibly be handled, but at the same time handled as little and VmoiIflA tOOKJSHY-BOOK. 148 as lightly as possible. Then pour the mixture frottl the saucepan into a plate, and set it on ice to cool, Unless the Weather be cold. Have ready some fine bread or cracker crumbs ; beat an egg, and shape the croquettes either in the form of an egg, pear, or cork, dipping them into the egg, and then, with a fork, rolling them in the bread- crumbs. Have some lard ready boiling over the fire ; put in a few at a time, and just let them get heated through, and of a light-brown color. Be sure to have enough lard, and to have it boiling, for they must not be fried ill it, but boiled. Garnish the dish with parsley. CBOQUBTTieS, No. 2, Can be made of any cold meat, but turkey, veal, or chicken is preferred. Chop up about two pounds of lileat^ a medium-sized onion, oUe ounce of butter mixed with a table-spoonful of flour

Cook this with the app: pantry check, scaling, and the assistant.