Myra's cookery book

Drain and rub through a cullender. 5... Butter I oz. Put into a stewpan. 6... Pepper ... Add. 7... Put in the turnips and stir over the fire till quite mi.xed and hot. Note, — When very young, turnips may be served whole. 65-TURNIPS, French way. Order. Ingredients. Quantities. Method, I... Young turnips lbs. ... Wash, peel, and leave whole, or cut in dice. 2... Butter Size of an egg Melt in a stewpan over a slow fire. 3-" ... • • • Put in the turnips. 4... Salt I pinch ... 1 Sprinkle over. 5-” Powdered sugar I tea spoonful 6... ... Let them fry till they are a hght brown. VEGETABLES. 31 TURNIPS, French way — (continued). Order. Ingredients. Quantities. Method. 7... Gravy or stock } pint ... Add gradually. s... Cover the stewpan and let all simmer gently till the turnips are tender. 9... ••• til Serve hot. 66-TURNIPS, a la Poulette, Order. Ingredients. Quantities. Method. I... Turnips 2 lbs. Wash, peel, and cut in pear-shaped pieces. 2... Bo. ling water, salt and pepper Pour over them in a basin or deep dish, and drain through a cullender. Butter 2 OZ. Melt in a stewpan on a slow fire. 4... Flour, salt and pepper ... Throw in the turnips. 5-" ... Sprinkle over. 6... Stock or water Jpint ... Add gradually, stirring well and stew gently. 7... Yolk of egg ... I Beat up in a basin. 8... Vinegar A few drops Add to the egg. g... » • • ... ... Take the turnips out with a slice and dress them on a dish. 10... • •• ... ... Mix the beaten up egg with the sauce in the stewpan. 1 1 ... * * * • • • ... ... Pour over the turnips and serve. 67-TURNIPS, minced. Order. Ingredients. Quantities. Method. I... Turnips 2 lbs. ... Cut them in very thin slices and dry 2... Butter 3 OZ. ... them well with a cloth. Melt in a stewpan. 3... » . t ... ... When hot put in the turnips. 232 MYRA'S COOKERY BOOK. T U RNI PS, minced — [continued) . Order. Ingredients. Quantities. Method. 4... Salt, pepper... Sprinkle over. 5--- Powdered sugar I tea spoonful Add. 6... ... ... Shake the turnips in the butter that they may not stick together. 7... Cook gently a bright gold colour and serve without sauce. 68-TURNIPS with mustard sauce. Order. Injredients. Quantities. Method. I... Turnips 2 lbs. Peel and cut in equal sized pieces. 2... Boiling water ... Pour over to blanch them. 3--- Butter 2 OZ. Melt in a stewpan. 4... Stock i pint ... Add to the butter. 5-** ... . . • Put in the turnips and stew gently. 6... ... When tender take them out and put on a dish. 7... Butter I OZ. Add to the sauce. 8... Mustard I dessert spoonful Add and stir in well. 9... Salt A pinch... Add, stir, and pour the sauce over the turnips. 69— VEGETABLE MARROW, boiled. Order. Ingredients. Quantities. Method. I... Marrows 2 Peel. 2... Salt and water ... ... Boil in a saucepan. ... When the water boils, put in the O'" marrow and boil till tender. 4... • • ■ » • « Drain, cut into quarters if large, halve them if small. s... Toast Serve under the marrows, with white sauce over. VEGETABLES. 233 70— VEGETABLE MARROW, baked. Order. Ingredients. Quantities. Method. I... Marrow I large ...^ I ...^ Peel, cut in two and take out the seeds. 2... Onion sliced ) 3" Pepper, salt ... .. J V Put inside the marrow. 4... Butter I oz. ...' )