Recipe - Rapes In Potage

2 pound Turnip, white; peeled &
chunked
2 cup Meat broth
2 Onion; minced
One half teaspoon Salt
1 pn Saffron; opt
1/8 teaspoon Cardamom; opt
1/8 teaspoon Coriander; opt
1 teaspoon Sugar; opt

Parboil turnips in a pot of boiling, salted water for about five minutes;
then drain, and put in a pan with onions, broth and seasonings, and simmer
until tender (ten to thirty minutes, depending on the age and size of the
turnips).

Take rapus and make hem clene and waissh hem clene; quare hem; parboile
hem; take hem up, caste hem in a gode broth and seeth hem. Mynce Oynons and
caste therto Safron and Salt and messe it forth with powdor douce. In the
wise make of Pasturnakes and skyrwates.
The Forme of Cury
in Pleyn Delit
by Hieatt & Butler

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini