To Mash Turnips from Modern Cookery for Private Families by Eliza Acton
Split them once or even twice should they be large after they are pared; boil them very tender, and press the water thoroughly from them with a couple of trenchers, or with the back of a large plat...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Pot
- Stove
- Colander
- Fine-mesh sieve
- Wooden spoon
- Plate
- Trencher
- Saucepan
- Whisk
Ingredients
- cream or milk, nearly ½ pint: 5 or 6 minutes.
- Salt, 1 teaspoonful
- Turnips, weighed after they are pared, 3 lbs.:
- butter, 1 oz. to 1½ oz.
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