NEW ESCULENT ROOT. jQn 



Vfhen once known, it will ]je a very acceptable root in moat 

 families. It is much more delicate in flavour than our com- 

 mon turnip, and is to be used in the same way. In Ger- 

 many, it enriches all their soups, and there is no necesBity 

 to cut away the outer skin, or rind, which is thinner than 

 that of the common turnip, but only to scrape it. Stewed 

 in gravy, it forms a most excellent dish, and, being white, 

 and of the shape of a carrot, when mixed alternately with 

 those roots upon a dish, is very ornamental. The following 

 different receipts for dressing them are by an eminent 

 Frepch cook. 



*' Take your roots, and wash them very clean with a Dj^h prepared 

 brush; then scrape them, cutting a thin slice away from the from them. 

 top, and as much from the bottom as will make them all 

 of equal lengths: boil them in w^ater, with a little salt, till 

 they are tender; then put them into a stewpan, with a gill 

 of veal gravy, two tea spoonfuls of lemon pickle, one of 

 mushroom ketchup, a little mace, and salt, and let them 

 just simmer, but not boil, for a quarter of an honr; thicken 

 the gravy with fiour and butter, and serve them up hot." 



•' Take your roots, and after preparing and boiling them Another, 

 as before, put them into a stewpan, with a little water, v.'ork- 

 ing in as much flour and butter as will make it as thick as 

 cream; let them simmer five minutes, then place the stev/- 

 pan near the stove to keep hot: just before you dish them, 

 iadd two large spoonfuls of cream, mixed with the yolk of 

 an eg^, and a little mace beat very fine, shaking the pan 

 over the fire for two or three minutes, but do not let them 

 boil. Put white sippets of French bread round the dish." 



" Take your largest roots, clean them as before, and cut A third, 

 them in slices as thick as a crown piece; then fry them till 

 they are of a pale brown colour on botli sides; after which, 

 piit them into a stewpan, with as much water as will cover 

 them, to simmer for ten minutes; then add a large spoonful 

 of Madeira or Xeres wine, the same of browning, a few 

 blades of mace shred, two tea spoonfuls of lemon pickle; 

 thicken the liquor with a little flour and butter, and serve 

 them up with toasted sippets round the disi)." ^ 



One great advantage attending the cultivation of this ve- Requires no 

 getable is, that it requires no manure whatever; any soil ^f""'® ^"^ 



that san ly soil. 



