Turnips Served with Sauce

Ingredients

• the turnips
• a little nutmeg
• good melted butter
• a spoonful of freshly-mixed mustard

Method

1. 1

   Boil the turnips as in the previous recipe.

2. 2

   Place in a tureen, grate nutmeg over them, and cover with melted butter.

3. 3

   Optionally stir mustard into the sauce before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2072. The excerpt below is the record exactly as published.

the turnips less watery when mashed. Turnips, Boiled.— Turnips should only be served whole when they are very young, and then they should be covered with white sauce. When they have reached any size they should be mashed. Pare the turnijjs, and wash them ; if very young a little of the green top may be left on; if very large they should be divided into halves or even quarters. Throw them into slightly-salted water, and let them boil gently till tender. Drain, and seiwe them. Time to boil, old turnips, three-quarters of an hour to an hour and a half; young turnips, fifteen to twenty-five minutes. Probable cost, 5d. to 7d. per bunch. Sufficient for five or six persons. Turnips, Boiled and Served with Sauce. — Boil the turnips as in the last recipe. Put them in a tureen, grate a little nutmeg over them, and cover with good melted butter. If preferred, omit the nutmeg, and stir a spoon- ful of freshly-mixed mustar

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