Turnips, Pried

Ingredients

• three or four turnips
• a slice of butter
• a table-spoonful of chopped onion
• a little pepper
• a little salt

Method

1. 1

   Boil the turnips till three-parts dressed, drain, cut into slices, and fry in hot fat until browned and tender.

2. 2

   Alternatively, peel and slice thinly, soak in cold water for an hour, then steam with butter and onion until soft.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2073. The excerpt below is the record exactly as published.

a little salt and cayenne, and let them simmer gently until they are tender without being broken. Let them remain in the stock till they are wanted. If brown turnip garnish is to be used, prepare the turnips, and blanch them as before. Dissolve an ounce of butter in a frying-pan, throw in the turnips, and shake them over a gentle fire till they are lightly browned. Drain them, and if not sufiiciently tender, stew them for a few minutes longer before serving. Time, about ten minutes to colour the turnips, twenty minutes to stew them. Probable cost, turnips, 5d. to 7d. per bunch. Turnips, Pried. — Boil three or four turnips till they are three-parts dressed. Take iiihem up, drain them, cut them into slices, and fry them in hot fat till they are lightly browned and quite tender. Drain them, and serve with fried or boiled cutlets. Or peel them and cut them into very thin slices. Let them lie in I cold water for an hour, and drain them. Dis- i solve a slice of butter in a stewpan, and in tliis steam a table-spoonful of choi)ped onion for five minutes. Put in the slices of tui-nip, sprinkle a little pepper

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