Mrs Beetons Vegetables Revisited
Boiled Turnips
Turnips
To each 2½lt (4 pints) Water allow:
1 tbsp (heaped) Salt
Peel the turnips and if very large, cut into quarters, otherwise leave whole.
Put them into a saucepan of boiling salted water.
Boil gently until tender.
Use a fork to test them.
When done, remove.
Drain thoroughly in a colander and serve.
Boiled turnips are usually served with boiled mutton, but are nicer when mashed than served whole, unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
Time: Old turnips, ¾ to 1¼ hour. Young ones, about 18 to 20 minutes.
Sufficient: Allow a bunch of 12 turnips for 5 or 6 persons.
Seasonable: May be had all the year, but in spring only useful for flavouring gravies, etc.
BOILED TURNIPS
1165. INGREDIENTS - Turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.
Mode - Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole. Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.
Time - Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20 minutes.
Average cost, 4d. per bunch.
Sufficient - Allow a bunch of 12 turnips for 5 or 6 persons.
Seasonable - May be had all the year; but in spring only useful for flavouring gravies, &c.
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