Turnips with Butter

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

young freshly gathered turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
two ounces of butter for each pound of turnips weighed before being cooked ↝ Butter, stick, unsalted [Dairy and Egg Products]
a few drops of strained lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
a piece of buttered paper ↝ Rice paper [Crackers, excludes saltines]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (11)

Peel and wash the turnips.
Cut the turnips into olive shapes.
Put the shaped turnips into cold water, add a little salt, and bring to the boil.
Rinse the turnips and dry them in a clean cloth.
Place the dried turnips in a clean sauce-pan.
Add two ounces of butter for each pound of turnips (weighed before cooking).
Add a few drops of strained lemon juice and a pinch of salt.
Cover the turnips with a piece of buttered paper.
Cook very gently for about twenty minutes.
Sprinkle with a little chopped parsley.
Dish up and serve hot.

Original Text

Turnips with Butter.
(Navets au Beurre.)

Take some young freshly gathered turnips, peel and wash them, cut them out into olive shapes, put them into cold water, add a little salt and bring them to the boil, rinse and dry them in a clean cloth, and put them into a clean sauce-pan with two ounces of butter for each pound of turnips weighed before being cooked, add a few drops of strained lemon juice and a pinch of salt, put a piece of buttered paper over the turnips and let them cook very gently for about twenty minutes, sprinkle with a little chopped parsley, dish up and serve hot.

Notes

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