Turnips with Gravy Stock
From Buckmaster's cookery, 1887
Use young turnips and avoid rapid cooking to prevent breaking.
Presented as published in 1887. 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 Buckmaster's cookery (1887) by J. C. Buckmaster, page 104. The excerpt below is the record exactly as published.
TURNIPS WITH GRAVY STOCK. Ingredients. 6 Turnips. Butter. Pounded Loaf Sugar. 1, Select six young moderate-sized turnips. 2. Wash 238 Buckmclster s Cookery. them, peel them and cut into four or six pieces. 3. Put them into a saucepan with boiling water for five minutes. 4. Drain them on a colander. 5. Return them to the saucepan, with two and a half ounces of butter. 6. Put the saucepan over a moderate fire, and occasionally shake till the turnips take a light brown. 7. Now add a tablespoonful of flour, a teaspoonful of pounded loaf sugar, and thoroughly mix with a wooden spoon. 8. Add salt and half a pint of good stock
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