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Turnips, Boiled and Served with Sauce

Boil the turnips as in the last recipe. Put them in a tureen grate a little nutmeg over them and cover with good melted butter. If preferred omit the nutmeg, and stir a spoonful of freshly-mixed mustard into the sauce before pouring it over the vegetables. Turnips served in this way may be sliced, cut into dice, or turned into any fanciful shapes before being boiled. Time to boil twenty minutes to an hour and a half according to age and size. Probable cost 6d. per bunch. Sufficient for five or six persons.