Turnips

Ingredients

• One pound of Turnips
• Half a pint of Brown Gravy
• One ounce of butter
• A tablespoonful of cream can be added if liked

Method

1. 1

   Peel and cut the turnips, boil them quickly for a quarter of an hour, then drain and put them in the gravy.

2. 2

   Let them boil up quickly, then stew until tender, about half an hour.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 48. The excerpt below is the record exactly as published.

Turnips. Peel the turnips very thinly and throw them into cold water ; if they are young, they can be boiled whole for twenty minutes and served plain ; if old, they are better cut up and boiled for half an hour. Drain and press them well ; then mash them with a wooden spoon, add one ounce of butter, make very hot, and serve. A tablespoonful of cream can be added if liked. 196. Turnip Tops. Take as many turnip tops as required ; pick out all the decayed leaves, wash well in plenty of water. Put into boiling’water for half an hour, drain them well, and cut or chop them like spinach ; return to the saucepan with one ounce of butter. Make very hot, and serve. 197. Turnips (Stewed). Ingredients. One pound of Turnips. | Half a pint of Brown Gravy

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