Page:Art of Cookery 1774 edition.djvu/54

 THEY eat best boiled in the pot, and when enough take them out and put them in a pan and mash them with butter and a little salt, and send them to table. But you may do them thus: pare your turnips, and cut them into dice, as big as the top of one's finger; put them into a clean saucepan, and just cover them with water. When enough, throw them into a sieve to drain, and put them into a saucepan with a good piece of butter; stir them over the fire for five or six minutes, and send them to table.

THEY should be boiled in a great deal of water, and when you find they are soft (which you will know by running a fork into them) take them up, and carefully scrape all the dirt off them, and then with a knife scrape them all fine, throwing away all the sticky parts; then put them into a saucepan with some milk, and stri them over the fire till they are thick. Take great care they don't burn, and add a good piece of butter and a little salt, and when the butter is melted send them to table.

STRIP all the little branches off till you come to the top one, then with a knife peel off all the hard outside skin, which is on the stalks and little branches, and throw them into water. Have a stew-pan of water with some salt in it: when it boils put in the brockala, and when the stalks are tender it is enough, then send it to table with butter in a cup. The French eat oil and vinegar with it.

YOU must boil them in as little water as you can, without burning the saucepan. Cover the saucepan close, and when the skin begins to crack they are enough. Drain all the water out, and let them stand covered for a minute or two; then peel them, lay them in your plate, and pour some melted butter over them. The best way to do them is, when they are peeled to lay them on a gridiron till they are of a fine brown, and send them to table. Another way is to put them into a saucepan with some good beef dripping, cover them close, and shake the saucepan often for fear of burning to the bottom. When they are of a