Stewed Turnips
Peel and wash turnips and cut them in eighths lengthwise, or in dice, and put them in boiling milk and water which covers them. Let them cook slowly for half an hour uncovered, then lift them out and place on a hot dish at the side of the stove. Make a sauce with 1½ cups of the stock in which they cooked, into which beat the yolk of 1 egg and ½ teaspoon of lemon juice; season this with pepper and salt and pour over the turnips. Instead of this, ordinary white sauce may be made of the turnip stock.