(Recipe #52, page 62)
Wash, peel, and rewash the rutabagas, cut them into narrow strips, and rinse them in a colander. Cook until soft in a moderate amount of boiling water, good suet, and salt.
Finally place some pieces of butter on them and mix with 1–2 tablespoons of fresh cream into which a bit of starch has been mixed, being careful to preserve the vegetable’s appearance. Grate some nutmeg on top when serving. Serve with either boiled or fried potatoes.
Side dishes: Beef roasted with rabbit, smoked meat warm or cold, bratwurst, grilled meat, fried liver, etc.
Translated by David Green.