Sauced Turnips
From The "Queen" cookery books: Vegetables, 1902
If you add the yolk of an egg beaten up in one or two spoonfuls of cream, they become Navels a la Pouletle.
Presented as published in 1902. 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 The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 70. The excerpt below is the record exactly as published.
salted water, let this reboil, then draw it to the side of the stove, and let them simmer gently till done, which, for young ones, will take from twenty to thirty minutes, whilst older ones require from forty-five minutes to an hour and a half. These latter may he halved or quartered, according to their size, and then naturally take more or less time to cook, according to their size. mashed. — Cook the turnips as above, drain them and sieve them, put on this pulp with a pat of butter, pepper, salt, and, if liked, grated nutmeg, stir them well over a slow fire till the puree is suffi- ciently thick and dried, moistening it if necessary with a little new milk or cream. sauced. — New turnips boiled as above can, when well drained, be served with either of the following sauces : First stir together loz. of butter, and a dessertspoonful of flour till smooth, season 140 VEGETABLES. witli pepper, salt, a dust of sugar, and a very little grated nutmeg
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