sauce, No. 538 or 539.
_Mode_.--Peel and cut the turnips in the shape of pears or marbles; boil
them in salt and water, to which has been added a little butter, until
tender; then take them out, drain, arrange them on a dish, and pour over
the white sauce made by recipe No. 538 or 539, and to which has been
added a small lump of sugar. In winter, when other vegetables are
scarce, this will be found a very good and pretty-looking dish: when
approved, a little mustard may be added to the sauce.
_Time_.--About 3/4 hour to boil the turnips.
_Average cost_, 4d. per bunch.
_Sufficient_ for 1 side-dish. _Seasonable_ in winter.
THE FRENCH NAVET.--This is a variety of the turnip; but, instead
of being globular, has more the shape of the carrot. Its flavour
being excellent, it is much esteemed on the Continent for soups
and made dishes. Two or three of them will impart as much
flavour as a dozen of the common turnips will. Accordingly, when
stewed in gravy, they are greatly relished. This flavour resides
in the rind, which is not cut off, but scraped. This variety was
once grown in England, but now it is rarely found in our
gardens, though highly deserving of a place there. It is of a
yellowish-white colour, and is sometimes imported to the London
market.
BOILED TURNIP GREENS.