Italian Turnip
From The practical housewife (1862).
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A historical recipe
The practical housewife, by Robert Kemp Philp. (1862).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- two quarts of
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut turnips in different shapes, colour them with butter in a stewpan, and two table-spoonfuls of sweet oil ;
- add slices of chervil, and sea-kale ;
- mix two table -spoonfuls of flour with two quarts of the savoury fish jelly (p.
- 263), and the vegetables, then boil, and serve hot, with dice of bread fried in butter, and dried on a cloth.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board