Turnips.
THESE may be boiled in the same pot with your
meat, and, indeed, will eat better if so done. When they
are enough, take them out, put them into a pan, mash
them with butter, and a little salt, and in that state send
them to table.
Another method of boiling turnips, is thus: When
you have pared them, cut them into little square pieces,
then put them into a saucepan, and just cover them with
water. As soon as they are enough, take them off the
fire, and put them into a sieve to drain. Then put them
into a saucepan with a good piece of butter, stir them over
the fire a few minutes, put them into your dish, and serve
them up.