| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Medieval |
Vegetables, Medieval |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Turnip, white; peeled & chunked |
| 2 |
c |
Meat broth |
| 2 |
|
Onion; minced |
| 1/2 |
ts |
Salt |
| 1 |
pn |
Saffron; opt |
| 1/8 |
ts |
Cardamom; opt |
| 1/8 |
ts |
Coriander; opt |
| 1 |
ts |
Sugar; opt |
|
|
— The Forme of Cury |
|
|
in Pleyn Delit |
|
|
by Hieatt & Butler |
INSTRUCTIONS
Parboil turnips in a pot of boiling, salted water for about five minutes;
then drain, and put in a pan with onions, broth and seasonings, and simmer
until tender (ten to thirty minutes, depending on the age and size of the
turnips).
Take rapus and make hem clene and waissh hem clene; quare hem; parboile
hem; take hem up, caste hem in a gode broth and seeth hem. Mynce Oynons and
caste ther-to Safron and Salt and messe it forth with powdor douce. In the
wise make of Pasturnakes and skyrwates.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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