Turnip Broth

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
For the broth
For the turnips
To finish
Another version
Instructions (8)
  1. Have a sufficient quantity of good strong broth as for any other soup, taking care that it is not too strongly flavoured by any of the roots introduced into it.
  2. Peel a good quantity of the best turnips, selecting such as are not bitter.
  3. Sweat them in butter and a little water till they are quite tender.
  4. Rub them through a tamis, mix them with the broth; boil it for about half an hour.
  5. Add half a pint of very good cream, and be careful not to have too fierce a fire, as it is apt to burn.
Another
  1. Put one pound of lean veal, pulled into small pieces in a pipkin, with two large or three middling turnips.
  2. Cover the pipkin very close, to prevent water from getting into it; set it in a pot of water, and let it boil for two or three hours.
  3. A tea-cupful of the broth produced in the pipkin may be taken twice or thrice a day.
Original Text
Turnip Broth. Have a sufficient quantity of good strong broth as for any other soup, taking care that it is not too strongly flavoured by any of the roots introduced into it. Peel a good quantity of the best turnips, selecting such as are not bitter. Sweat them in butter and a little water till they are quite tender. Rub them through a tamis, mix them with the broth; boil it for about half an hour. Add half a pint of very good cream, and be careful not to have too fierce a fire, as it is apt to burn. Another. Put one pound of lean veal, pulled into small pieces in a pipkin, with two large or three middling turnips. Cover the pipkin very close, to prevent water from getting into it; set it in a pot of water, and let it boil for two or three hours. A tea-cupful of the broth produced in the pipkin may be taken twice or thrice a day.
Notes
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