thoroughly. Arrange the slices or the purée in a well-buttered gratin or pie-dish, sauce over with a well-reduced Béchamel sauce, sprinkle the surface with fine breadcrumbs, and add a few tiny bits of butter. Bake in a sharp oven for about 10 minutes, to brown the top.
Time.—About 30 minutes. Average Cost, 9d. to 1s. Sufficient for 5 or 6 persons. Seasonable at any time.
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, when stewed in gravy, they are greatly relished. The flavour is found in the rind which is not cut off, but scraped. This variety was once grown in England, but now it is rarely found in our gardens, though highly deserving of a place there. It is of a yellowish-white colour, and is sometimes imported in the London market.
1626.—TURNIPS, GLAZED.
See Carrots, Glazed, Recipe No. 1476.
1627.—TURNIPS, MASHED (Fr.—Purée de Navets.)
Ingredients.—10 or 12 large turnips; to each ½ gallon of water allow 1 heaped tablespoonful of salt, 2 ozs. of butter, cayenne or white pepper to taste.
Method.—Pare the turnips, put them into boiling water, salted in the above proportion, boil them until tender, then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through a sieve, put them into a saucepan, add the butter, white pepper, or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the butter is well incorporated, and the turnips are thoroughly hot, then dish and serve. A little cream or milk added after the turnips are pressed through the sieve is an improvement to both the colour and flavour of this vegetable.
Time.—From 45 to 60 minutes. Average Cost, 6d. Sufficient for 5 or 6 persons. Seasonable at any time.
Cabbage, Turnip-Tops, and Greens.—All the cabbage tribe, which comprises coleworts, brocoli, cauliflower, sprouts and turnip-tops, in order to be delicate, should be dressed young, when they have a rapid growth; but if they have stood the summer, to render them tender, they should be allowed to have a touch of frost. The cabbage contains much vegetable albumen, and several parts of sulphur and nitrate of potash. Cabbage is less digestible than some other vegetables, and is more suited for robust and active persons than the sedentary or delicate. Cabbage may be prepared in a variety of ways: it serves as a garniture to several recherché dishes, partridge and cabbage for example. Bacon and cabbage is a very favourite dish, but requires a strong digestion.
1628.—TURNIP-GREENS, BOILED.
Ingredients.—To each ½ gallon of water allow 1 heaped tablespoonful of salt, turnip-greens.
Method.—Wash the greens well in 2 or 3 waters, pick off all the decayed and dead leaves, tie them in small bunches, and put them into plenty of boiling water, salted in the above proportion. Keep them
