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Turnips Stewed in Butter
From Modern cookery, in all its branches, 1884
Serves 4
For a large dish, use 2 lbs. of turnips and 4 oz. of butter.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 304. The excerpt below is the record exactly as published.
TURNIPS STEWED IN BUTTER. (GOOD.) This is an excellent way of dressing the vegetable when it is mild and finely grained ; but its flavour otherwise is too strong to be agreeable. After they have been washed, wiped quite dry, and pared, dice the turnips nearly half an inch thick, and divide them into dice, Just dissolve an ounce of butter for each half-pound of the turnips, put them in as flat as they can be, and stew them very gently indeed, from three quarters of an hour to a full hour. Add a seasoning of salt and white pepper when they are half done. When thus pre- pared, they may be dished in the centre of fried or nicely broiled mutton cutlets, or served by themselves. For a small dish : turnips, 1± lb. ; butter, 3 oz. ; seasoning of white pepper; salt, \ teaspoonful, or mor
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