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Turnips, Young, Stewed in Butter

Take two pounds of mild young turnips, cut them into small squares, or turn them to any shape that may be preferred. Dissolve two ounces of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer. Put in the turnips, and simmer them very gently until they are tender without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them. Put them in the centre of a dish, and arrange fried or broiled cutlets neatly round them. Time, three-quarters of an hour to an hour to stew the turnips. Probable cost, 6d. Sufficient for five or six persons.