No. 2445 — Turnips or Swedes Stuffed with a Sweet Filling and Served with Sauce

Take 6–9 turnips, trim off the shoots, wash and boil them in water without peeling. Slice off the tops and carefully scoop out the centres with a spoon. Mash the removed flesh with 2–3 tablespoons of walnut oil; add ¾ glass of grated bread roll, salt, 3–4 lumps of sugar, nutmeg, ⅓ glass of cleaned and scalded currants and ⅔ glass of wine or water mixed with wine. Mix thoroughly and fill the turnips. Replace the tops, brush with honey diluted in water, sprinkle with breadcrumbs and bake in the oven. When serving, pour over sauce No. 494.