Neep Purry

• turnips
• fresh butter
• white pepper
• salt
• ginger

Pare off all that would be hard, woody, and stringy when boiled. Boil them in plenty of water for from three-quarters of an hour to nearly two hours, according to the age and size. Drain them and mash them with a wooden spoon through a colander. Return them into a stew-pan to warm, with a piece of fresh butter, white pepper, ginger and salt. When mixed well with the butter, place them neatly in