Turnips, Young

Ingredients

• Wash and peel a dozen young turnips
• put them into a saucepan with a pint of milk
• add a little pepper
• add a little salt
• put with them half an ounce of butter rolled in flour

Method

1. 1

   Wash and peel young turnips, simmer in milk with pepper and salt.

2. 2

   When half-dressed, add butter rolled in flour.

3. 3

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

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 and salt, and let them simmer gently. When they are half-dressed, put with them half an ounce of butter rolled in flour

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