No. 95 Purée de Navets à brun.
Put half an ounce of sugar into a stewpan; let it get rather brown, add two ounces of butter, have ready peeled and cut in thin slices six turnips, add them to the butter and sugar, and stir them about until quite tender; then add eighteen tablespoonfuls of brown sauce (No. 1); boil it about twenty minutes, rub it through a tammie, put it into a clean stewpan, season with a teaspoonful of salt, a quarter ditto of pepper, and about an ounce of butter.
Observe.—Never let a purée of any kind remain long at the side of the fire, as it gives it a strong and unpleasant flavour; if not wanted immediately set it in a bain marie.