Holland Boiled Turnip
Turnips, cut in ¾-inch dice, 1 quart.
Egg, 1.
Butter, ½ cup.
Lemon, large, 1.
Boil the turnips till tender in just enough salted water to prevent burning; drain and set in a covered dish on the side of the range, where they will keep hot but not burn. Melt the butter, add the beaten yolk with the eggs, juice of the lemon, and a little salt. Serve a spoonful of this sauce over each order of turnip.