Turnips in White Sauce

Ingredients

• Ten young turnips
• one half pint of white stock
• one ounce of butter
• one half ounce of flour
• one gill of milk or cream
• one salt-spoonful of salt
• one half salt-spoonful of white pepper

Method

1. 1

   Wash and pare turnips, boil in stock for half an hour.

2. 2

   Mix flour with cream, add pepper and salt, then stir into the stock.

3. 3

   Add butter, stir until melted, but do not boil.

4. 4

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 81. The excerpt below is the record exactly as published.

TURNIPS IN WHITE SAUCE. 117 When this is done put the cream into a bowl, beat it until very light, add the egg, and beat both together until thoroughly blended. Season this mixture with the pepper, salt, cayenne, and mustard, pour into it the boiled macaroni, add to this two ounces of the cheese and one ounce of the butter, and when all has been well mixed, pour it out upon a platter, sprinkle over the remainder of the cheese, and dis- tribute over also the remaining ounce of butter in small pieces. Place the platter in a moderate oven, and bake its contents for ten minutes, and serve at once upon the dish upon which it is prepared. Cauliflower. — One large cauliflower, two ounces of butter, one egg, four table-spoonfuls of bread crumbs, one tea-spoonful of salt, one half tea-spoonful of pepper. Lay the cauliflower iu a basin, pour over it sufficient water to cover it, and sprinkle in a good table-spoonful of salt. Allow the cauliflower to lie in the water for twenty minutes. Bring to the boiling-point a large sauce-pan of boiling watei', drain well the cauliflower from the salted water, put it into the boiling water, and let it boil for twenty minutes. When cooked, take the cauliflower from the water and chop it up finely, add to it an ounce and a half of the butter, also the bread crumbs, pepper, and salt ; then stir in the egg, which must first be lightly beaten. Mix all well to- gether, and place in a flat dish, and put over the top in small pieces the remaining butter. Bake this now in the oven until it has a pale brown colour, or merely brown it before the fire. NOTE.— This dish is generally made from cauliflower which has sprung a little ; cold boiled cauliflower may also be made up in this way. Turnips in White Sauce.— Ten young turnips, one half pint of white stock, one ounce of butter, one half ounce of flour, one gill of milk or cream, one salt-spoonful of salt, one half salt-spoonful of white pepper

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