Fried Turnips
as adopted for the feast Schola for the Lost II
by Lady Tirza bithe Reaboughes
Reference: The Epulario,
or The Italian Banquet is a collection of Italian recipes translated into
English in 1598. This book has now
been reprinted by Falconwood Press as edited by Susan J. Evans (copyright 1990).
From Page 23: To make a fried meat of
Turneps.
Original:
Rost the Turnops in the embers, or else seeth them whole, then cut or slice them in peeces as thicke as halfe the haft of a knife, which done, take cheese and cut it in the same form and quantity, but somewhat thinner, then take Sugar, Pepper, and other spices mingled together, and put them in a pan under the peeces of cheese, as if you would make a crust under the cheese, and on top of them likewise, and ouer it you shall lay the peeces of Turneps, couering them ouer with the spices aforesaid, and plenty of good Butter, and so you shall doe with the fair cheese and Turneps till the pan bee full, letting them fry the space of a quarter of an hour, or more, like a Tart, and this would be one of your last dishes.
Summary:
Seethe turnips whole in water. Cut slices as thick as half of a knife haft. Take Cheese same quantity cut same way, but thinner. Mix Sugar, Pepper, & Spices. (Dish is sweet so powder dulce: cinnamon, nutmeg, mace) Place spices in bottom of pan, thick enough to form a crust.Layer as follows:
cheese
spices
turnips
spices
Butter, plenty of
Repeat. Bake quarter of an hour or so.
Notes: Large quantity of spice mixture necessary for crust plus minimum of 4 more layers. Spices are expensive; so, sugar must be bulk ingredient. Prepare 1 cup of sugar, spice to taste using a few boiled slices of turnip, duplicate as needed. Dot butter liberally, but watch grease content.