Stewed Turnips with Sugar

Ingredients

• some small turnips
• brown in butter
• sprinkle with sugar
• two or three tablespoonsful of stock
• a pinch of salt

Method

1. 1

   Peel and trim turnips to the same size; brown in butter, sprinkle with sugar and salt; moisten with stock, cover, and simmer over a slow fire until done.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 126. The excerpt below is the record exactly as published.

Stewed turnips with sugar. Pommes au beurre, Stewed apples. Oyster sauce. Make some white thickening with an ounce of flour and two ounces of butter; warm over a slow fire, add a tumblerful of stock, stir over a quick fire; as soon as it boils, simmer in the saucepan by the side of the fire, with the lid on, for twelve hours. Bôil three dozen oysters in water ; when done, drain, trim them, and warm in part of the water in which they were cooked ; take three large tablespoonsful of the remainder of the water and add to the white sauce; reduce, pass through a tammy; warm the oysters in it, and serve very hot. Stewed turnips and sugar. Peel and trim some small turnips to the same size ; brown in butter, and when a good colour, sprinkle with sugar, and a pinch of salt; moisten with two or three tablespoonsful of stock

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