Cassell's dictionary of cookery

in cold water for an hour, and drain them. Dissolve a slice of butter in a stewpan, and in this steam a table-spoonful of chopped onion for five minutes. Put in the slices of turnip, sprinkle a little pepper and salt over, and let them steam till they are soft. A spoonful or two of water may be added if there is any fear that they will bum. Turnips, Giblets with {see Giblets with Turnips). Turnips, Glaces. — Select a few fine turnips ; turn, in the shape of pears, a sufficient number to cover or to fill the dish ; stew them in a little broth with a httle sugar, which reduce to glaze, and add to it a little glaze. j When equally glazed, dish them ; take a spoon- ' ful of Spanish sauce to detach the glaze that i remains in the stewpan, with a small bit of ' butter twice as big as a walnut, which work j with the sauce. Pour the sauce over the ! turnips after you have given it a good sea- ! soning. — Ude. j Turnips, Glazed, with Gravy.— Pare I four or five large turnips, wash and di-ain them, j and cut them into slices of uniform size, or turn I them into a ball or pear shape. Dissolve in a I deep saucepan as much fresh butter as wiU I cover the bottom of the pan, throw in the turnips, and fry till they are brightly browned. j Drain the butter from them, and pour over I as much good stock as will cover them. Let them simmer gently until they are nearly tender. Remove the lid, put the saucepan over a quick fire, and let the sauce boil quickly until it begins to thicken. Take the turnips up, being careful not to break them, arrange neatly on a dish, and pour the gravy over them. Time, about twenty minutes to simmer the turnips. Probable cost, turnips, 5d. to 7d. per bunch. Sufficient for four or five persons. Turnips, Glazed, with White or Brown Sauce. — Take five or six small, ' sound, white turnips. Peel and wash them, i and turn them to the size and shape of toy- I marbles. Dissolve two ounces of fresh butter in a deep pan, and sprinkle an ounce of pounded sugar into it. Put in the turnips, and fry till they are covered with glaze. Pour over them a quarter of a pint of good white or brown sauce, and let them simmer gently until tender. Season with pepper and salt. Arrange the turnips in a dish, pour the sauce over, and serve very hot. Turnips, Large, Stuffed.— Boil whole four or five large turnips. Take them up, drain them, cut a slice from the top, and scoop out the middle. Beat the pulp which has been taken out with a little butter, flour, pepper, salt, and cream, and add the yolk of an egg. FiU the empty spaces with the mixture, put the tops on again, and brush them over with beaten egg. Brown them in a brisk oven, or before the fire, and serve very hot. Time to boil, from three-quarters of an hour to an hour and a half. Probable cost. Is. Sufficient for four or five persons. Turnips, Mashed. — Wash and pare the turnips, and throw them into cold water as TUR ( 1017 ) TUR