.--Make the butter hot in a stewpan, lay in the turnips, after
having pared and cut them into dice, and season them with pepper and
salt. Toss them over the fire for a few minutes, then add the broth, and
simmer the whole gently till the turnips are tender. Brown the above
proportion of flour with a little butter; add this to the turnips, let
them simmer another 5 minutes, and serve. Boiled mutton is usually sent
to table with this vegetable, and may be cooked with the turnips by
placing it in the midst of them: the meat would then be very delicious,
as, there being so little liquid with the turnips, it would almost be
steamed, and consequently very tender.

_Time_.--20 minutes. _Average cost_, 4d. per bunch.

_Sufficient_ for 4 persons.

_Seasonable_.--May be had all the year.

TURNIPS.--Good turnips are delicate in texture, firm, and sweet.
The best sorts contain a sweet juicy mucilage, uniting with the
aroma a slightly acid quality, which is completely neutralized
in cooking. The turnip is prepared in a variety of ways. Ducks
stuffed with turnips have been highly appreciated. It is useful
in the regimen of persons afflicted with chronic visceral
irritations. The turnip only creates flatulency when it is soft,
porous, and stringy. It is then, consequently, bad.

TURNIPS IN WHITE SAUCE.

(An Entremets, or to be served with the Second Course as a Side-dish.)

1168. INGREDIENTS.--7 or 8 turnips, 1 oz. of butter, 1/2 pint of white
sauce, No. 538 or 539.

_Mode_.--Peel and cut the turnips in the shape of pears or marbles; boil
them in salt and water, to which has been added a little butter, until
tender; then take them out, drain, arrange them on a dish, and pour over
the white sauce made by recipe No. 538 or 539, and to which has been
added a small lump of sugar. In winter, when other vegetables are
scarce, this will be found a very good and pretty-looking dish: when
approved, a little mustard may be added to the sauce.

_Time_.--About 3/4 hour to boil the turnips.

_Average cost_, 4d. per bunch.

_Sufficient_ for 1 side-dish. _Seasonable_ in winter.

THE FRENCH NAVET.--This is a variety of the turnip; but, instead
of being globular, has more the shape of the carrot. Its flavour
being excellent, it is much esteemed on the Continent for soups
and made dishes. Two or three of them will impart as much
flavour as a dozen of the common turnips will. Accordingly,