Turnip or Artichoke Sauce for Boiled Meat

Ingredients

• Pared turnips or artichokes, 1 lb.
• fresh butter, oz.
• flour, 1 large teaspoonful
• salt, ea- spoonful or more
• cream, or cream and milk mixed, from i to 1 pint

Method

1. 1

   Pare, slice, and boil the turnips until tender.

2. 2

   Press the water from them and pass through a sieve.

3. 3

   Dissolve butter in a saucepan, stir in flour, and shake until boiling.

4. 4

   Gradually add cream or milk, then add the turnips and salt.

5. 5

   Mix well and serve over boiled meat.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

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.

URNIP, 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, or mix them smoothly together before they are put in, and shake the saucepan round until they boil: pour to 128 MODERN COOKERY. [chap. V. them very gradually nearly a pint of thin cream (or of good milk mixed with a portion of cream), add the turnips with a half-tea- spoonful or more of salt, and when the whole is well mixed and very hot, pour it over boiled mutton, veal, lamb, or poultry. There should be sufficient of the sauce to cover the meat entirely ; * and when pro- perly made it improves greatly the appearance of a joint. A little cayenne tied in a muslin may be boiled in the milk before it is mixed with the turnips. Jerusalem artichokes make a more delicate sauce of this kind even than turnips; the weight of both vegetables must be taken after they are pared. Pared turnips or artichokes, 1 lb.; fresh butter, oz. ; flour, 1 large teaspoonful (twice as much if all milk be used) ; salt, \ tea- spoonful or more ; cream, or cream and milk mixed, from i to 1 pint

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