4 Small Potatoes
1 Large Flat White Turnip
3 Cups Boiling Water
1 Quart Scaled Milk
1/2 Onion
4 Tablespoons Butter
1/3 Cup Flour
1 1/2 Teaspoons Salt
1/8 Teaspoon Pepper
Wash, pare, and cut potatoes in halves. Wash, pare, and cut turnip into one-quarter inch slices. Parboil together ten minutes, drain, add onion cut in slices, and three cups boiling water. Cook vegetables after rubbing them through a sieve. Add milk, reheat, and bind with butter and flour cooked together. Season with salt and pepper.
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