Pare and dice rutabaga. For best flavored rutabagas cook them in chicken stock or stock made of goose neck, wing tips, gizzard, heart and feet. A young rutabaga should be tender in 20 minutes. Add sugar while it is cooking. At end of cooking period, there should be only a small amount of liquid. Brown butter, add flour and thin with 3 tablespoons of rutabaga liquid. Add to rutabaga, heat, and serve.
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