1460 | Teltauer Rubchens à la H. A. Ceasar.
—Procure half a quart of fine, sound rubchens (turnips), scrape, pare, and wash them well. Have a saucepan on the fire, with plenty of cold water and a heaped tablespoonful of salt, add the rubchens, and as soon as it comes to a boil, drain the water out, add now to the rubchens a heaped tablespoonful of good butter, a teaspoonful of powdered sugar, and a teaspoonful of salt; pour in half a gill of white broth (No. 99) or consommé, tightly cover the pan, and let slowly cook for one hour, gently tossing them once in a while. Have in a saucepan on the range one tablespoonful of good butter and four tablespoonfuls of flour. Mix well together with the wooden spatula for five minutes without browning, then gradually add one pint of hot milk, continually mixing while adding it. Season with a teaspoonful of salt, a very little grated nutmeg, and let thoroughly cook for ten minutes. Remove it from the fire, strain it through a fine sieve into the pan with the rubchens, add then half a tablespoonful of good butter, briskly shuffle the pan while cooking for three minutes longer, so as to have them well mixed together; pour it into a hot vegetable dish, and serve.