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TURNIPS, STEWED (a la Franoise)

Peel and wash half a dozen turnips, and boil them in salted water till tender. Take them up, drain them, and in the water in which they have been boiled simmer gently a cupful of bread-crumbs for five or six minutes. Wash the turnips, and put them into another saucepan with the boiled bread and a little butter and pepper. Stir over a gentle fire till they are quite hot, and mix with them the yolk of an egg beaten up with two table-spoonfuls of milk. Let them stew gently a minute or two longer, and serve very hot. Turnips prepared thus are very good as an accompaniment to boiled mutton, veal, or poultry. Time, three-quarters of an hour to an hour and a half to boil the turnips. Probable cost, 5d. to 7d. per bunch. Sufficient for five or six persons.