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Excellent Turnip or Artichoke Sauce for Boiled Meat
From Modern cookery, in all its branches, 1884
Serves 4
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 136. The excerpt below is the record exactly as published.
EXCELLENT TURNIP, OR ARTICHOKE SAUCE FOR BOILED MEAT. Pare, slice, and boil quite tender, some finely-grained mild turnips, press the water from them thoroughly, and pass them through a sieve. Dissolve a slice of butter in a clean saucepan, and stir to it a large teaspoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.