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Garnish, Turnips For

Peel, wash, and drain a number of small young turnips. Boil them for five minutes in salted water, and drain them again. Put one ounce of butter in a stewpan, add the turnips, and fry them to a good colour, which will take about eight minutes. Drain well, and boil in stock, or along with the meat or fowl for which they are intended, for fifteen minutes. Serve arranged round the dish. Probable cost, 6d.