Turnips in White Sauce

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
For stewing the turnips
For the white sauce
Optional economy for sauce
Instructions (8)
  1. Cut small finely-grained turnips into quarters, and pare them into balls, or into the shape of plums or pears of equal size.
  2. Arrange them evenly in a broad stewpan or saucepan.
  3. Cover them nearly with good veal broth, throw in a little salt, and a morsel of sugar.
  4. Boil them rather quickly until they are quite tender, but preserve them unbroken.
  5. Lift them out, draining them well from the broth.
  6. Dish, and pour over them some thick white sauce.
Economy Sauce Option
  1. As an economy, a cup of cream, and a teaspoonful of arrow-root, may be added to the broth in which the turnips have stewed, to make the sauce.
  2. When it boils, a small slice of butter may be stirred and well worked into it, should it not be sufficiently rich without.
Original Text
TURNIPS IN WHITE SAUCE. (ENTREMETS.) When no scoop for the purpose is at hand, cut some small finely-grained turnips into quarters, and pare them into balls, or into the shape of plums or pears of equal size; arrange them evenly in a broad stewpan or saucepan, and cover them nearly with good veal broth, throw in a little salt, and a morsel of sugar, and boil them rather quickly until they are quite tender, but preserve them unbroken; lift them out, draining them well from the broth; dish, and pour over them some thick white sauce. As an economy, a cup of cream, and a teaspoonful of arrow-root, may be added to the broth in which the turnips have stewed, to make the sauce; and when it boils, a small slice of butter may be stirred and well worked into it, should it not be sufficiently rich without.
Notes
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