Glazed Turnips

Ingredients

• young turnips
• butter
• some good stock or gravy
• a little castor sugar
• salt
• pepper
• a very little mace

Method

1. 1

   Cut turnips into round balls, boil for 5 minutes, then drain.

2. 2

   Butter a stewpan, place turnips side by side, pour over stock or gravy, sprinkle with sugar, salt, pepper, and mace.

3. 3

   Cover and simmer until cooked.

4. 4

   Take out turnips, add gravy to remaining sauce, boil, and pour over turnips.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

Glazed Turnips. Cut young turnips into round balls, boil them for 5 minutes in boiling Avater, then drain them. Noav butter a steAvpan, place the turnips side by side, pour over them some good stock or grav^y ; sprinkle OA^er a little castor sugar, salt and pepper, and a very little mace

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