Turnips, Boiled
INGREDIENTS. -Turnips to each 1/2 gallon of water allow 1 heaped tablespoonful of salt. AVERAGE Cost, 6d. a large bunch.
Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander: let them thoroughly Boiled turnips are drain, and serve. usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole; unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
TURNIPS, MASHED.
TIME. Old turnips, to 1 hour; young ones, about 18 to 20 minutes.
SEASONABLE. - May be had all the year; but in spring only useful for flavouring gravies, &c.
Turnips, German Mode of Cooking. INGREDIENTS for dish for 4 or 5 persons.-8 large turnips, 3 oz. of butter, pepper and salt to taste, rather more than 1/24 pint of weak stock or broth, 1 tablespoonful of flour. AVERAGE COST, 10d.
Make the butter hot in a stewpan, lay in the turnips, after having pared and cut them into dice, and season them with pepper and salt. Toss them over the fire for a few minutes, then add the broth, and simmer the whole gently till the turnips are tender. Brown the above proportion of flour with a little butter; add this to the turnips, let them simmer another 5 minutes, and serve. Boiled mutton is usually sent to table with this vegetable, and may be cooked with the turnips by placing it in the midst of them; the meat would then be very delicious, as, there being so little liquid with the turnips, it would almost be steamed, and, consequently, very tender. TIME.-20 minutes.
SEASONABLE.- May be had all the year.