Home › The Principles of Cookery › Turnip Broth

Turnip Broth

This is made with about a dozen turnips peeled and cut into slices. Blanch them for a short time in water, and drain them; put them with a knuckle of veal, a small piece of beef, and the half of a hen into a stewpan; and pour some rich boiling broth over all. Let the whole stew for about two hours, then strain the broth through a double silk sieve, and use it with rice, vermicelli, etc. etc.