[Sca-cooks] help with a preserving recipe

[Jadwiga Zajaczkowa / Jenne Heise]

This one is period-- Thomas Hyll, The Gardener's Labyrinth

"And to preserve the Rape or Turnup roots to serve the winter and Lent 
time, the owner may work after this manner, by washing first the roots, 
and these raw, bestow in ranks one upon another, and in each rank strew 
salt, fennel seeds and sauerie [savory], or onely cover them with salt, 
close couched, and on such wise letting these remain for eight days, 
powre so much fair water on them as will cover them, which done, let the 
vessel stand in some vault, or seller, to serve for the above said 
times, or longer if the owner will, if so be he fill up the vessell, 
when these lie bare and drie." p. 171.

Now, here's the question: when I do this, do I use whole or sliced 
turnips? I'd think whole ones. Also, should I top and tail them, or 
leave them with the stub end of the greens and the root end?

Yes, I'm getting ready for my Pennsic class. :)

-- 
-- Jadwiga Zajaczkowa, Knowledge Pika jenne at fiedlerfamily.net 
"I thought you might need rescuing . . . We have a bunch of professors 
wandering around who need students." -- Dan Guernsey