Turnips Stewed in Gravy

Ingredients

• Pare and wash the turnips
• add a little salt
• add a little pepper
• a small lump of sugar
• pour over them as much boiling gravy as will cover them

Method

1. 1

   Pare and wash the turnips, cut them into small square pieces or shape them into balls or pears.

2. 2

   Put them into a saucepan, pour over boiling gravy to cover, add salt, pepper, and sugar.

3. 3

   Simmer gently until tender.

4. 4

   Serve hot with gravy.

Nutrition per serving

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 in Gravy.— Pare and wash the turnips, and cut them into small square pieces, or turn them to the shape of balls or pears. Put them into a saucepan, pour over them as much boiling gra\'y as will cover them, and add a little salt and pepper and a small lump of sugar. Let them simmer gently until they are tender. Put them in a hot dish, pour the gravy over them, and serve very hot. Time to stew, three-quarters of an hour or more, according to age. Probable cost, 6d. per bunch. Turnips, White Puree of.— If you want to make a verj' white puree, you must mince the turnips, blanch them in boiling water, and di-ain and sweat them over a verj' slow fire in a little butter to prevent their I getting brown. When they are done enough, 1 add two or three spoonfuls of bechamel, strain ' them like a puree through a tamis, reduce, and serve surrounded with fried toasts of bread. If they are for entremets, the pm-ee must be thicker; if for garnishing entrees, richer and more tasty. — Udc. Turnips with White Sauce.— Prepare the turnips as before, stew them in gravj-, and when they are quite tender lift them out witii- out breaking them, di-ain them, and put them in a tureen. Have a tea-spoonful of arrowroot already mixed smoothly with a quarter of a l^int of cream or milk. Mix the sauce gradually with this, put it back into the saucepan, and let it boil. Take it from the fire for a few minutes, stir half an ounce of cold butter into it : when this is dissolved pour the sauce over the turnips, and serve very hot. Time to stew the turnips, three-quarters of an hour or more, ac- cording to age and size. Probable cost, tur- nips, 5d. to 7d. per bunch. Sufficient, half a bunch of turnips for fom- or five persons. Turnips with White Sauce (another way). — Cut them in the shape of pears or balls ; boil them in salt and water and butter, and when done enough drain them and serve with a white sauce, to which you may add a little mustard if approved of. Turnips, Young.— Wash and peel a dozen young turnips, and put them into a saucepan with a pint of milk; add a little pepper

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