Boiled Turnip-Radishes from Modern Cookery for Private Families by Eliza Acton
These should be freshly drawn, young and white. Wash and trim them neatly, leaving on two or three of the small inner leaves of the top. Boil them in plenty of salted water from twenty to thirty mi...
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Cooking tools:
- Stockpot
- Stove
- Colander
- Paring knife
- Cutting board
- Serving platter
Ingredients
- butter
- plenty of salted water
- asparagus
- white sauce
- leaves
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