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Turnips with Gravy
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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 Practical household cookery (1891) by E. Duret, page 162. The excerpt below is the record exactly as published.
TURNIPS WITH GRAVY. Select six tender and medium-sized turnips, peel and wash them well, then blanch in boiling water with a tea- spoonful of salt for five minutes ; drain, and cut into four. Melt one ounce of fresh butter in a saut6-pan, add the pieces of turnips, frj them to a nice light brown, season with salt, pepper, and nutmeg, moisten with a pint of good stock or gravy, sprinkle in a teaspoonful of jiowdered suga
Cook this with the app: pantry check, scaling, and the assistant.