Glazed Turnips, or Navets Glaces,— If possible use
Turnips so young that they can be cooked whole. But if this
cannot be, trim the Turnips into the shape of pointed cones,
twelve in number. Blanch them for five minutes in boiling salt
and water. Drain them, and set them upright in a deepish pan.
Add half an ounce of butter melted in the saucepan, two ounces
of sugar, a pinch of salt, and three-quarters of a pint of
good broth✪ Glazed Turnips. Let them simmer very gently for about forty
minutes. When the Turnips are nearly done put the pan on
a brisk fire to reduce the sauce to a glaze. Boll the Turnips
about in the sauce, but be very careful not to break them. Take
them very gently out of the pan, dish them, and pour the
glazed sauce over them.
Turnips with Chestnuts. — Choose young mild Turnips,
if possible so young that they need not be divided. Blanch
them in boiling water, and drain them on a sieve. Meanwhile
stir a tablespoonful of butter and a tablespoonful of pounded
sugar unceasingly in a saucepan over the fire till it gets brown,
and shake two tablespoonfuls of flour into it. Add some boiling
broth and an ounce of glaze, stir the mixture till quite smooth
and boiling. Put in the Turnips, together with a little salt,
cover the pan, and stew them till soft. Take a pound of chest-
nuts✪ Turnips with Chestnuts, peel them, boil them in broth with a little butter, sugar,
and salt till they are soft and mealy. Mix them among the Turnips.
The sauce should stick to the Turnips ; if not sweet enough add
a little more sugar. This is a really excellent German dish.
Turnips as eaten in Piedmont. — A three-parts grown
Turnip answers for this dish, but it should not be older. Old
Turnips are strong, almost rank in flavour, and very hard.
Half boil the Turnip, and cut it in thin slices like half-crowns.
TURNIPS AS EATEN IN PIEDMONT 367
Butter a pie-dish, put in the slices of Turnip, moisten with a
little milk and a teacupful of weak broth. Season well with
pepper and salt, cover with crust raspings, and then with grated
cheese, and bake a golden brown in the oven.
Turnips a la Mareehale, — [ Wyvern.] — Choose four four-
ounce Turnips, pare, and cut them in slices about the thickness
of a halfpenny; trim these in equal-sized rounds or ovals, drop
them one by one into cold water, drain, and put them on a clean
cloth to dry. Butter a saute-pan with two ounces of butter,
set it over a low fire, lay in the Turnip slices, and move them
about till they are turning a pale gold colour. Now arrange
them in layers in a buttered fire-proof dish, and dust each with
grated Parmesan. When the dish is full moisten the whole
with Sauce Milanaise✪ Turnips a la Marechale, cover the surface with cheese, and pour
the butter from the saute-pan over it. Push the dish into a
moderate oven and hake till it is coloured and you can easily
pass a skewer through the slices of Turnip. Serve in the dish
laid on a napkin. For Sauce Milanaise see page 131.
Boiled Turnips. — Choose very small Turnips — the round
Early Snowball variety is the best — boil them till tender, and
serve in a good white sauce✪ Boiled Turnips. Mrs. C. W. Earle recommends
for this, milk boiled till it thickens, into which a little butter
and cream has been stirred.
Page 254 · 4 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Glazed Turnips, or Navets Glaces,— If possible use Turnips so young that they can be cooked whole. But if this cannot be, trim the Turnips into the shape of pointed cones, twelve in number. Blanch them for five minutes in boiling salt and water. Drain them, and set them upright in a deepish pan. Add half an ounce of butter melted in the saucepan, two ounces of sugar, a pinch of salt, and three-quarters of a pint of good broth. Let them simmer very gently for about forty minutes. When the Turnips are nearly done put the pan on a brisk fire to reduce the sauce to a glaze. Boll the Turnips about in the sauce, but be very careful not to break them. Take them very gently out of the pan, dish them, and pour the glazed sauce over them.
Turnips with Chestnuts. — Choose young mild Turnips, if possible so young that they need not be divided. Blanch them in boiling water, and drain them on a sieve. Meanwhile stir a tablespoonful of butter and a tablespoonful of pounded sugar unceasingly in a saucepan over the fire till it gets brown, and shake two tablespoonfuls of flour into it. Add some boiling broth and an ounce of glaze, stir the mixture till quite smooth and boiling. Put in the Turnips, together with a little salt, cover the pan, and stew them till soft. Take a pound of chestnuts, peel them, boil them in broth with a little butter, sugar, and salt till they are soft and mealy. Mix them among the Turnips. The sauce should stick to the Turnips ; if not sweet enough add a little more sugar. This is a really excellent German dish.
Turnips as eaten in Piedmont. — A three-parts grown Turnip answers for this dish, but it should not be older. Old Turnips are strong, almost rank in flavour, and very hard. Half boil the Turnip, and cut it in thin slices like half-crowns.
TURNIPS AS EATEN IN PIEDMONT 367
Butter a pie-dish, put in the slices of Turnip, moisten with a little milk and a teacupful of weak broth. Season well with pepper and salt, cover with crust raspings, and then with grated cheese, and bake a golden brown in the oven.
Turnips a la Marechale, — [Wyvern.] — Choose four four-ounce Turnips, pare, and cut them in slices about the thickness of a halfpenny; trim these in equal-sized rounds or ovals, drop them one by one into cold water, drain, and put them on a clean cloth to dry. Butter a saute-pan with two ounces of butter, set it over a low fire, lay in the Turnip slices, and move them about till they are turning a pale gold colour. Now arrange them in layers in a buttered fire-proof dish, and dust each with grated Parmesan. When the dish is full moisten the whole with Sauce Milanaise, cover the surface with cheese, and pour the butter from the saute-pan over it. Push the dish into a moderate oven and hake till it is coloured and you can easily pass a skewer through the slices of Turnip. Serve in the dish laid on a napkin. For Sauce Milanaise see page 131.
Boiled Turnips. — Choose very small Turnips — the round Early Snowball variety is the best — boil them till tender, and serve in a good white sauce. Mrs. C. W. Earle recommends for this, milk boiled till it thickens, into which a little butter and cream has been stirred.
Records on this page
Glazed TurnipsTurnips with ChestnutsTurnips a la MarechaleBoiled Turnips