Russian Turnips with Frankfurter Sausages

Ingredients

• 2 medium-sized turnips
• 1 tablespoonful sugar
• 1 quart peeled potatoes
• 1 tablespoonful salt
• 2 pounds Frankfurter sausages
• 4 ounces fine-cut larding pork
• 2 fine-chopped onions
• 1 tablespoonful flour

Method

1. 1

   Place turnips in a saucepan, cover with boiling water, add sugar, cook for 1 hour; then add potatoes, add salt, lay sausages on top, cook slowly for 10 minutes; remove sausages, keep warm.

2. 2

   Fry pork until light brown, add onions, cook for 5 minutes; add flour, stir, and cook for 2 minutes; add water from vegetables, cook a few minutes; pour over turnips and potatoes, taste, add more salt if necessary, add white pepper, and serve with sausages.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 331. The excerpt below is the record exactly as published.

nssian Tnrnips with Frankfilrter Sausages.— Place a saucepan with 2 medium-sized peeled, washed, and finely cut tur- nips over the fire, cover with boiling water, add y, tablespoonful sugar, cook 1 hour; then add 1 quart peeled potatoes cut into quarters, add 1 tablespoonful salt ; as soon as it begins to boil lay 2 pounds Frankfurter sausages on top the turnips, cook slowly 10 minutes; remove the sausages, keep them warm. Fry 4 ounces fine-cut larding pork light brown ; add 2 fine-chopped onions, cook 5 minutes ; add 1 tablespoonful fiour, stir, and cook 2 minutes ; add the water from the vegetables, cook a few minutes ; then pour it over the turnips and potatoes; taste; if necessary, add more salt; add Yt teaspoonful white pepper, and serve in an oblong dish, lay the Frankfurters in a circle around it ; sprinkle 1 tablespoonful fine- chopped parsley over the whole, and serve. Bussian Turnips with Lamb.— Place a saucepan with 3 pounds of lamb from the forequarter over the fire, cover with boil- ing water, add 1 tablespoonful salt and 1 even teaspoonful pepper, boil 30 minutes ; then add 1 quart of peeled and fine-cut Bussian turnips, cook 1 hour ; add 1 quart of potatoes, peeled and cut into VEGETABLES. 495 qnartera, and cook until done ; take out the meat. Mix 1 table* apoonf ul butter with 1 tablespoonful flour

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