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Turnips Stewed in Butter

The following recipe was transcribed ver batim from 

The Home Comfort Range Cook Book

Circa 1900

Take two pounds of young turnips; cut them into small squares, or make them any shape that may be preferred; dissolve two ounces of fresh butter in a saucepan sufficiently large to hold the vegetables in a single layer; put in the turnips and simmer them very gently until they are tender, without being broken. A few minutes before they are done enough, sprinkle a little salt and white pepper over them; put them in the center of a dish, and arrange fried or boiled cutlets neatly around them. Time, three-quarters of an hour to an hour to stew turnips.

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