Glazed Turnips (Brown) For Garniture

No. 1641.- Pare one dozen Turnips and cut them in four or six pieces, according to their size. Trim them in a clove-like shape, and parboil them for live minutes. Then drain them and put them in a small saucepan. Moisten them with broth and add a piece of butter, a pinch of sugar and a little salt. Cook them on a brisk fire, and when the broth is reduced and the Turnips nicely glazed, dish them up without breaking them. This may be served with brown gravy or with stewed ducks, or any kind of braised meats, using the gravy the meats were braised in.

Glazed Turnips (White) For Garniture

No. 1642. - Prepare the Turnips as in No. 1641, but be careful not to let them get too brown in color. Serve them with a Butter, Cream or Allemande sauce, with a boiled leg of mutton or any meat where a white vegetable garniture is required.

Stewed Turnips, Spanish Style

No. 1643. - Use only small young Turnips. Peel and round them all of equal size, parboil them for three minutes, then drain them and put them in a saucepan with a piece of butter. Fry them lightly and season with salt, pepper and a pinch of sugar, then moisten them with white broth and finish cooking them. When they are done dish them up. Reduce the broth to a light glaze and add two spoonfuls of Espagnole sauce. In two or three minutes take it off of the fire, add a piece of butter and stir the same well until the butter is melted. Then add a little finely chopped parsley and pour it over the Turnips.

Stewed Turnips With Onions

No. 1644. - Pare one dozen Turnips, cut them in four or six parts and trim the edges. Peel one and a half dozen small white onions and put them in a saucepan with the Turnips. Add water or broth to cover them, a piece of butter and a little salt. Cover the saucepan and let them cook until done, then drain off the broth and dish them up in a deep vegetable dish. Make a Butter sauce, into which add a teaspoonful of mustard Hour and a pinch of nutmeg and, when ready to serve, pour it over the Turnips.

Stewed Turnips, Convent Style

No. 1645. - Pare and cut one dozen Turnips in quarters, trim the edges, parboil them for five minutes and then drain them. Put them in a saucepan with a pint of chicken broth, a little salt, a pinch of sugar and four ounces of marrow cut in small squares, cover the saucepan and let them cook until thoroughly done when the broth should be three-quarters reduced. Then set them on the side of the fire and add two ounces of butter and a cup of cream, into which dilute the yolks of four raw eggs. Toss the whole well over until the butter is melted. Serve them immediately as they must not be allowed to remain on the fire after the eggs are mixed.

Boiled Turnips, Plain

No. 1646. - Pare the Turnips and cut them in four or six pieces. Then trim the edges and parboil them for three minutes. Put them in a saucepan, cover them with water or broth, add a piece of butter, a little salt and a pinch of sugar, cover the saucepan and let them boil until thoroughly done. Then drain and serve them with a little butter over them.