Cassell's dictionary of cookery

Turnips, Boiled and Served with Sauce. — Boil the turnips as in the last recipe. Put them in a tureen, grate a little nutmeg over them, and cover with good melted butter. If preferred, omit the nutmeg, and stir a spoonful of freshly-mixed mustard into the sauce before pouring it over the vegetables. Turnips served in this way may be shced, cut into dice, TUR ( 1016 ) TUR or turned into any fanciful shapes before being boiled. Time to boil, twenty minutes to an hour and a half, according to age and size. Probable cost, 6d. per bunch. Sufficient for five or six persons. Turnips, Brown Puree of.— Instead of blanching the turnips, sweat them on a slow fire in a little butter. Take care they do not burn. When they are well done, moisten with three spoonfuls of sauce tomate and one spoonful of veal gravy. Give them a good seasoning, rub them through a tamis, and send up with fried toasts of bread. Never omit putting in a small lump of sugar before you serve up, to overcome the bitter taste of the turnips. Such entremets are not much approved of in England, but in winter, and in the country, you very often have no choice for courses. — Ude. Turnips, Duck, Braised, with [see Duck, Braised, with Turnips). Turnips, for Garnish. — Very effective-looking flowers for garnishiag cold dishes such as roast turkeys, tongues, &c., may be made with turnips. Skill in making these can only be acquired by practice, and in order to attain it the best plan would be to procure a small sound turnip, a sharp penknife, a little liquid cochineal, a paint brush, and a real camellia, or any other suitable flower, as a pattern. Cut and shape the turnip, and endeavour to imitate the real flower as closely as possible. Paint the edges of the leaves a rosy ,tint with the cochineal, push in a little piece of stick for a stalk, and fasten two or three bay -leaves round the flower. Turnips for Garnish (another way). — When turnips are to be used for garnishing dishes they may be prepared either white or coloured. Pare the thick skin from them, wash and drain them, and either cut them into slices of uniform size, or turn them to any shape that may be desu-ed. Throw them into boiling water, let them boil quickly for five minutes, then drain and dry them. If white turnip garnish is required, put the blanched turnips into a saucepan, cover with boiling stock, add a small lump of sugar and a little salt and cayenne, and let them simmer gently until they are tender without being broken. Let them remain in the stock till they are wanted. If brown turnip garnish is to be used, prepare the turnips, and blanch them as before. Dissolve an ounce of butter in a frying-pan, throw in the turnips, and shake them over a gentle fire till they are lightly browned. Drain them, and if not sufficiently tender, stew them for a few minutes longer before serving. Time, about ten minutes to colour the turnips, twenty minutes to stew them. Probable cost, turnips, 5d. to 7d. per bunch. Turnips, Fried. — Boil three or four turnips till they are three-parts dressed. Take them up, drain them, cut them into slices, and fry them in hot fat till they are lightly browned and quite tender. Drain them, and serve with fried or boiled cutlets. Or peel them and cut them into very thin slices. Let them lie in