Recipes > Soup > Turnip Broth, Another

Turnip Broth, Another


  • 1 pound of lean veal
  • 2 large or 3 middling turnips


Put the veal, pulled into small pieces in a pipkin, with the turnips. Cover the pipkin very close, to prevent water from getting into it; set it in a pot of water, and let it boil for two or three hours. A tea-cupful of the broth produced in the pipkin may be taken twice or thrice a day.


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The Lady's Own Cookery Book (1844).

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