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Classic
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page 65
them together with little meat or wheat bread dumplings in meat broth until
done. Put the fowls with the vegetables into the dish. Stir the yolks of a few
eggs into the sauce, add a little lemon juice, the tails of the crabs and some
dumplings, garnish with the stuffed crab shells and put the crab butter over
all.
This dish is excellent without the crabs, which, while adding to its elegance,
cause some trouble in its preparation. It will take fully two hours to prepare
this dish.
28. Early Turnips. It is best to cut the turnips into either large cubes or into
narrow slices; they are occasionally bitter, and should therefore be scalded in
boiling water; then put them on the fire in boiling meat broth or, with fat, in
water, observing that this vegetable in itself contains a large percentage of
water and consequently needs but a small addition of it, cook until tender,
putting in the salt later on, then add 1/4 to 1/2 teaspoonful of cornstarch
smoothed in water or sprinkle some flour into the broth from the side and put a
few pieces of butter on top; if meat broth is not used put in 1/4 of a
teaspoonful of extract of beef. After the turnips are served, grate nutmeg over
them and serve boiled potatoes as a side dish.
The potatoes can also be cooked with the turnips and should be put into the
kettle with the turnips when the latter are half done.
Pork or mutton chops and fried sausages are served with the turnips.
29. Early Turnips with Mutton. The mutton is either cut into cubes as for a
stew, or else washed off whole and boiled in not too much salted water until the
scum ceases to rise. After cooking for an hour pass the broth through a sieve,
clean the kettle and bring the broth with the meat to a boil again. Then the
meat can be either cooked in the broth until entirely done and the turnips also
without being scalded if quite sweet, but if bitter, scald them and then cook
until done with some of the mutton broth, putting in a few small potatoes at
once if desired, or the turnips may be boiled together with the mutton.
Time of cooking the mutton is from 1 1/2 to 2 1/2 hours.
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