Turnips in Sauce

Ingredients

• half a small solid head of cabbage
• a heaping tablespoonful of butter
• two teaspoons of flour
• a teacup of rich milk
• a little salt

Method

1. 1

   Pare and cut turnips into small pieces.

2. 2

   Soak in cold water for an hour, then boil until tender.

3. 3

   Drain and dry slightly.

4. 4

   Melt butter, stir in flour and salt, add milk, boil until thick.

5. 5

   Pour sauce over turnips, shake gently, boil again, and serve in a covered dish.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 62. The excerpt below is the record exactly as published.

Turnips in Sauce. Pare them, cut them in quite small pieces about the siie and thickness of a kidney bean, lay them in cold water for an hour, ihen put them oyer the fire in boiling water, cook until tender. Out in this way, they will be done in about half an hour ; drain them and dry them slightly by leaying them on the back of the ftnge for a few ndnutes, whilst you prepare the sauce as fol- VE0ETABLB8. 18S lows : melt in a sauoe-pan a heaping tablespoonful of bntteTi ■tir in it two teaspoonsM of flour and a little salt ; add a teaonp of rich milk, give a boil np, stir it all the time until it thiokena, then pour it over the turnips, shake them well in it, but do not stir them ; give them a boil up and turn them in a covered vege- table dish and serve. Turnips are very nice prepared in thu way. Serve them with roast or boiled mutton. * Cold Slaw. Shave very fine half a small solid head of cabbage ; melt in a pan a piece of butter the size of an egg, stir in it a heaping teaspoonful of flour ; when perfectly smooth, add half a pint of milk, with an egg beaten in it ; stir over the fire until very thick and beginning to boil, then $et it off&ni stir in the cab- bage ; when thoroughly incorporated with the sauce, add a little salt and half a cup of cold vinegar^ stir well until all mixed, put it in the dish you will serve it in, dust a little pepper over the top and set away. It should be made half an hour before dinner. * Stewed Cabbage. You may use for this the coarser parts of cabbage that are too poor for cold slaw. Out the cabbage up rather coarsely, chop it a little and put it over the fire with boiling water, stew it fbf fifteen minutes, then drain off the water, add milk to cover and stew it until very tender (about ten or fifteen minutes will do it) ; then stir in it a tablespoonful of butter mixed to a paste with a heaping teaspoon of flour, give a boil up, add pepper and salt and serve. This is an excellent dish. * Onions. Peel and wash a couple of dozen small onions, put them in a stew-pan with boiling water; when they have boiled five minutes, drain off the water and all fresh from the tea-kettle ; boil in this until tender. In winter they will require three- quarters of an hour. Young onions in early summer will cook more quickly. Drain off every drop of water; put on then» 134 COOKERY FROM EXPERIENCE. butter the sue of sn egg^ a teaspoon heaping full of flcnr ; gift them a shake to melt the bnttcf and mix it with the floor; po«i oyer them a teacup of rich milk

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