Name: Rapes in Potage
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

In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

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

A Message from our Provider:

“Only with Jesus can you reach your full potential”