No. 670 — Turnips Stuffed with Meat Forcemeat
English historical translation of Molokhovets recipe No. 670 from the 1901 Russian cookbook, retaining original methods and measures.
Wash six to nine turnips and boil until half done. Cut off their tops and carefully scoop out the centers with a knife or spoon.
Finely scrape or chop one Russian pound of tender beef or veal with ¼ pound of kidney fat. Add one egg, half a French white roll soaked and squeezed dry, pepper, salt, nutmeg and cloves, and ½ spoonful of butter fried with half an onion.
Mix and stuff the turnips. Replace the tops, tie with string and put in a saucepan with water. Stew covered until the turnips are tender.
Stir one spoonful of flour into the cooking sauce, boil thoroughly and pour over the turnips on a serving dish.
To provide
6–9 turnips or swedes 1 Russian pound of beef or veal ¼ pound of kidney fat and 1 egg ½ onion | ½ spoonful of butter and ½ French roll Pepper, salt and nutmeg 3 cloves and 1 spoonful of flour |