Turnip Soup

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (4)
  1. Pare good and firm turnips, cut them with a knife or scoop into shapes.
  2. Fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat.
  3. Alternatively, they may be steamed with a very little water, to prevent them from burning, till they are half done.
  4. Put to them cleared stock, and boil them gently till tender.
Original Text
Turnip Soup. Pare good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and boil them gently till tender.
Notes
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