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Turnips, Stewed (a la Fran^aise)
From Cassell's dictionary of cookery, 1892
Serves 4
Good with boiled mutton, veal, or poultry.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2075. The excerpt below is the record exactly as published.
Turnips, Stewed (a la Fran^aise). — Peel and wash half a dozen turnips, and boil them in salted water till tender. Take them up, drain them, and in the water in which they have been boiled sinuner gently a cupful of bread-crumbs for five or six minutes. Wash the turnij^s, and put them into another saucepan with the boiled bread and a little butter and pepper. Stir over a gentle fire tiU they are quite hot, and mix with them the yolk of an egg beaten up with two table-spoonfuls of milk
Cook this with the app: pantry check, scaling, and the assistant.