Part 141 (2/2)

WHERE TRUFFLES ARE FOUND.--In this country, the common truffle is found on the downs of Hamps.h.i.+re, Wilts.h.i.+re, and Kent; and they abound in dry light soils, and more especially in oak and chestnut forests. In France they are plentiful, and many are imported from the south of that country and Italy, where they are much larger and in greater perfection: they lose, however, much of their flavour by drying. Truffles have in England been tried to be propagated artificially, but without success.

TRUFFLES A L'ITALIENNE.

1164. INGREDIENTS.--10 truffles, 1 tablespoonful of minced parsley, 1 minced shalot, salt and pepper to taste, 2 oz. of b.u.t.ter, 2 tablespoonfuls of good brown gravy, the juice of 1/2 lemon, cayenne to taste.

_Mode_.--Wash the truffles and cut them into slices about the size of a penny-piece; put them into a saute pan, with the parsley, shalot, salt, pepper, and 1 oz. of b.u.t.ter; stir them over the fire, that they may all be equally done, which will be in about 10 minutes, and drain off some of the b.u.t.ter; then add a little more fresh b.u.t.ter, 2 tablespoonfuls of good gravy, the juice of 1/2 lemon, and a little cayenne; stir over the fire until the whole is on the point of boiling, when serve.

_Time_.--Altogether, 20 minutes.

_Average cost_.--Not often bought in this country.

_Seasonable_ from November to March.

USES OF THE TRUFFLE.--Like the Morel, truffles are seldom eaten alone, but are much used in gravies, soups, and ragots. They are likewise dried for the winter months, and, when reduced to powder, form a useful culinary ingredient; they, however, have many virtues attributed to them which they do not possess. Their wholesomeness is, perhaps, questionable, and they should be eaten with moderation.

BOILED TURNIPS.

1165. INGREDIENTS.--Turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt.

_Mode_.--Pare the turnips, and, should they be very large, divide them into quarters; but, unless this is the case, let them be cooked whole.

Put them into a saucepan of boiling water, salted in the above proportion, and let them boil gently until tender. Try them with a fork, and, when done, take them up in a colander; let them thoroughly drain, and serve. Boiled turnips are usually sent to table with boiled mutton, but are infinitely nicer when mashed than served whole: unless nice and young, they are scarcely worth the trouble of dressing plainly as above.

_Time_.--Old turnips, 3/4 to 1-1/4 hour; young ones, about 18 to 20 minutes.

_Average cost_, 4d. per bunch.

_Sufficient_.--Allow a bunch of 12 turnips for 5 or 6 persons.

_Seasonable_.--May be had all the year; but in spring only useful for flavouring gravies, &c.

[Ill.u.s.tration: TURNIPS.]

THE TURNIP.--This vegetable is the _Bra.s.sica Rapa_ of science, and grows wild in England, but cannot be brought exactly to resemble what it becomes in a cultivated state. It is said to have been originally introduced from Hanover, and forms an excellent culinary vegetable, much used all over Europe, where it is either eaten alone or mashed and cooked in soups and stews. They do not thrive in a hot climate; for in India they, and many more of our garden vegetables, lose their flavour and become comparatively tasteless. The Swede is the largest variety, but it is too coa.r.s.e for the table.

MASHED TURNIPS.

1166. INGREDIENTS.--10 or 12 large turnips; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 2 oz. of b.u.t.ter, cayenne or white pepper to taste.

_Mode_.--Pare the turnips, quarter them, and put them into boiling water, salted in the above proportion; boil them until tender; then drain them in a colander, and squeeze them as dry as possible by pressing them with the back of a large plate. When quite free from water, rub the turnips with a wooden spoon through the colander, and put them into a very clean saucepan; add the b.u.t.ter, white pepper, or cayenne, and, if necessary, a little salt. Keep stirring them over the fire until the b.u.t.ter is well mixed with them, and the turnips are thoroughly hot; dish, and serve. A little cream or milk added after the turnips are pressed through the colander, is an improvement to both the colour and flavour of this vegetable.

_Time_.--From 1/2 to 3/4 hour to boil the turnips; 10 minutes to warm them through.

_Average cost_, 4d. per bunch.

_Sufficient_ for 4 or 5 persons.

_Seasonable_.--May be had all the year; but in spring only good for flavouring gravies.

<script>