Take off a thick paring from the outside, and boil the turnips gently for an hour and a half. Try them with a fork, and when quite tender, take them up, drain them on a sieve, and either send them to table whole with melted butter, or mash them in a cullender, (pressing and squeezing them well;) season with a little pepper and salt, and mix with them a very small quantity of butter. Setting in the sun after they are cooked, or on a part of the table upon which the sun may happen to shine, will give to turnips a singularly unpleasant taste, and should therefore be avoided.
When turnips are very young, it is customary to serve them up with about two inches of the green top left on them.
If stewed with meat, they should be sliced or quartered.
Mutton, either boiled or roasted, should always be accompanied by turnips.