taste, rather more than 1/2 pint of weak stock or broth, 1 tablespoonful
of flour.
_Mode_.--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. _Average cost_, 4d. per bunch.
_Sufficient_ for 4 persons.
_Seasonable_.--May be had all the year.
TURNIPS.--Good turnips are delicate in texture, firm, and sweet.
The best sorts contain a sweet juicy mucilage, uniting with the
aroma a slightly acid quality, which is completely neutralized
in cooking. The turnip is prepared in a variety of ways. Ducks
stuffed with turnips have been highly appreciated. It is useful
in the regimen of persons afflicted with chronic visceral
irritations. The turnip only creates flatulency when it is soft,
porous, and stringy. It is then, consequently, bad.
TURNIPS IN WHITE SAUCE.
(An Entremets, or to be served with the Second Course as a Side-dish.)