7. Clear Turnip, Lesson No. 3

Preparation info

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Appears in

A Shilling Cookery for the People

By Alexis Soyer

Published 1854

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Peel and cut in large dice half a pound of turnips, put in pan with butter or fat, and a little sugar; proceed as above, Lesson No. 1, add the broth, simmer, skim, and serve. It will not require so long doing as No. 1. Give it a nice brown colour. If turnips are either streaky or spongy, they will not do.

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