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The cuts above are turnip-rooted red radishes, cut with a small knife, put in cold water for about an hour, and served with butter, as a hors-d'oeuvre.

Remove the outer leaves, leaving only four or five of the small centre ones, cut off the root close to the radish, and wash clean in cold water. Take the radish with the left hand holding it by the centre leaves, cut the skin from the top downward to near the leaves, in several parts, but without detaching it, and as seen in the cuts above; do the same carefully with the body of the radish, and it will look more like a rose than like a radish. After having prepared two or three, it will be comparatively easy. The centre leaves must be eaten, as well as the body of the radish; they contain a substance that helps the digestion of the radish itself.


Hand-Book of Practical Cookery (1884).


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