This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Large Turnips, Carrots, Parsneps, and Leeks, are boiled in Broth, to give it a proper flavour; and are also used to garnish. many sorts of Dishes. Ra-violes are small round Radishes; they are commonly eaten raw, as Sallad, as well as the common long Radishes.
Take some long Turnips, (commonly called French Turnips) and cut each into quarters length-ways, in the shape of Cardoons: You may give them the true resemblance, by cutting ribs as in Cardoons: Braze them in the same manner, and serve with the same kind of relishing Sauce. - This sort of Turnips is also very good to stew in their own Juice, with a bit of Butter, Pepper and Salt. - The Turnips are either cut into fillets, or boiled whole, and served with any Sauce, either white or brown.
Turnip-radishes, and common Radishes, different ways. The first may be used hot, as a Last-course Dish; peel them as Turnips, or only scrape them as Carrots; boil them in plain Water to three parts, then drain, and finish the boiling in good Consommee; keep them on a slow Fire a good while, that they may-take the taste thoroughly, and season with Pepper and Salt: When ready to serve, add a bit of Butter rolled in Flour, and make a Liaison pretty thick; or instead of Butter, add some good Cullis.
When three parts boiled in Water, finish them in Sugar-syrup, and dip them in Wine Batter to fry. The second sort is dressed after the same manner.