Excellent Turnip, or Artichoke Sauce for Boiled Meat

Ingredients

• 1 lb. turnips or Jerusalem artichokes
• 1.5 oz. fresh butter
• 1 large teaspoonful flour
• 0.5 teaspoonful or more salt
• 0.75 to 1 pint cream, or cream and milk mixed
• cayenne pepper

Instructions

1. Pare, slice, and boil the turnips or artichokes until quite tender.
2. Press the water from them thoroughly, and pass them through a sieve.
3. Dissolve a slice of butter in a clean saucepan, and stir in a large teaspoonful of flour, or mix them smoothly together before putting in the saucepan.
4. Shake the saucepan round until the butter and flour boil.
5. Pour the cream (or milk mixed with cream) to them very gradually.
6. Add the turnips with salt, and mix the whole well together until very hot.
7. Pour the sauce over boiled mutton, veal, lamb, or poultry, using enough to cover the meat entirely.