Excellent Turnip, or Artichoke Sauce for Boiled Meat

• Pared turnips or artichokes, 1 lb.
• fresh butter, 1 ⅓ oz

Pare, slice, and boil quite tender, some finely-grained mild turnips, press the water from them thoroughly, and pass them through a sieve. Dissolve a slice of butter in a clean saucepan, and stir to it a large teaspoonful of flour, or mix them smoothly together before they are put in, and shake the s