Turnip Soup. No. 1. White.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (4)
  1. Slice 8 or 9 turnips, 1 large onion, and a stick of celery, and boil all for 5 mintues in water; then drain well, and put into a stewpan with 1 qt. of white stock, the crumb of a French roll, and a slice of lean ham.
  2. Let all cook slowly on the stove; mash it with a wooden spoon, and pass through the tammy with a little more stock, as it should not be thick.
  3. Season as required.
  4. Add cream or boiled milk the last thing.
Original Text
Turnip Soup. No. 1. White. Prepare any time, but serve very hot. Slice 8 or 9 turnips, 1 large onion, and a stick of celery, and boil all for 5 mintues in water; then drain well, and put into a stewpan with 1 qt. of white stock, the crumb of a French roll, and a slice of lean ham. Let all cook slowly on the stove; mash it with a wooden spoon, and pass through the tammy with a little more stock, as it should not be thick. Season as required. Add cream or boiled milk the last thing.
Notes
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