Standard preparation of rutabagas

(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.


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