Saute of Turnips

Adapted from Saute of Turnips, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/saute-of-turnips.md.

1. Peel the turnips and cut them into pieces like the quarter of an orange; put them into a small stewpan with the butter, sprinkle over them the sugar and salt, and stir about till quite brown

2. Pour on the stock, bring it to the boil, and simmer till soft but not broken

3. Dish the turnips, season the gravy with salt and a few drops of lemon juice, pour over, and serve