Boiled Turnip-Radishes
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- Turnip-radishes
- Salt
- Melted butter or white sauce
Instructions
- Select freshly drawn, young white turnip-radishes.
- Wash and trim them neatly, leaving on two or three of the small inner leaves of the top.
- Boil them in plenty of salted water for twenty to thirty minutes until tender.
- Drain them well and send to table with melted butter or white sauce.