Excellent Turnip, or Artichoke Sauce for Boiled Meat


  • Pared turnips or artichokes, 1 lb.
  • fresh butter, 1 ⅓ oz.
  • flour, 1 large teaspoonful (twice as much if all milk be used)
  • salt, ½ teaspoon or more
  • cream, or cream and milk mixed, from ¾ to 1 pint.


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 saucepan round until they boil: pour to them very gradually nearly a pint of thin cream (or of good milk mixed with a portion of cream), add the turnips with a half-teaspoonful or more of salt, and when the whole is well mixed and very hot, pour it over boiled mutton, veal, lamb, or poultry. There should be sufficient of the sauce to cover the meat entirely;* and when properly made it improves greatly the appearance of a joint. a little cayenne tied in a muslin may be boiled in the milk before it is mixed with the turnips. Jerusalem artichokes make a more delicate sauce of this kind even than turnips; the weight of both vegetables must be taken after they are pared.

* The objection to marking a Joint with this or any other sauce is, that it speedily becomes cold when spread over its surface: a portion of it at least should be served very hot in a tureen.