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Turnips, Fried

Boil three or four turnips till they are three-parts dressed. Take them up, drain them, cut them into slices, and fry these in hot fat till they are lightly browned and quite tender. Drain them, and serve with fried or boiled cutlets. Or peel them and cut them into very thin slices. Let these lie in cold water for an hour, then drain them. Dissolve a slice of butter in a stewpan, and in this steam a table-spoonful of chopped onion for five minutes. Put in the slices of turnip, sprinkle a little pepper and salt over, and let them steam till they are soft. A spoonful or two of water may be added if there is any fear that they will burn.