[Sca-cooks] Turnips revisited

[BaronessaIlaria at aol.com]

If this recipe was posted previously, I missed it, but while looking through
Fning with William Shakespeare, I came across it and thought I would pass it
along.

To Make a Dish of Turnips
Pare your Turnepes as you would pare a Pippin [apple] then cut them in square
pieces an ynch and a halfe long and as thicke as a Butchers pricke or skewet,
put them into a pipkin with a pound of butter and three or foure spoonefuls
of strong broath, and a quarter of a pint of Vinegar seasoned with a little
Pepper, Ginger, Salt and Sugar, and let them stue very easily upon a soft
fire, for the space of two houres or more, now and then turning them with a
spoone, as occasion shall serve, but by all meanes take heede you breake them
not, then dish them up upon Sippets, and serve them to the Table hot.
    John Murrell, A Booke of Cookery

Lorwin's redaction is:
1 1/2  pounds young turnips
4   tablespoons butter
1 1/2  cups chicken broth
1/4  cup white wine vinegar
1/4  teaspoon ginger
1/4  teaspoon salt
1  tablespoon sugar
1/8  teaspoon pepper
2 slices hot buttered toast, cut into triangles

Peel the turnips with a potato peeler, slice them crossways, 1/4" thick, then
divide slices into quarters. Bring the butter, broth, vinegar and seasonings
to a boil in a saucepan, add the turnips, and bring back to a boil. Lower the
heat to a simmer, cover the pot, and cook until the turnips are almost tender
- about one hour - stirring them carefully every 15 minutes.

Uncover the pot and continue cooking until most of the broth has been
absorbed and the turnips are tender. Arrange the toast slices in a warmed
serving dish, spoon the turnips over them, and serve hot.
-
She comments afterward that: Turnips were sometimes used as a garnish over a
bowled fowl o meat, but usually they were part of the seasoning for stewed
meats nad pottages - Joseph Cooper adds them to the cooking liquid for
stewing a loin or leg of mutton. When used as a garnish, they were cooked
separately. Murrell, however, seems to be the only cookbook writer who
thought turnips worthy of serving as a separate dish, and even he suggests
that a "ladlefull of the foresaid stued Turnepes" could be spooned over the
top of boiled rabbit, capon or chicken.