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Turnips, Large, Stuffed

Boil whole four or five large turnips. Take them up, drain them, cut a slice from the top, and scoop out the middle. Beat the pulp which has been taken out with a little butter, flour, pepper, salt, and cream, and add the yolk of an egg. Fill the empty spaces with the mixture, put the tops on again, and brush the turnips over with beaten egg. Brown them in a brisk oven, or before the fire, and serve very hot. Time to boil, from three-quarters of an hour to an hour and a half. Probable cost, 1s. Sufficient for four or five persons.