Pare and quarter the turnips, and put them in a pot of clear water, or
with fresh meat; boil them half an hour; drain, and season them with
butter, pepper and salt; mash them.
After they are peeled, boil them in milk and water; if small, they will
cook in half an hour; when they are done, pour off the water; put in
cream, butter and salt, and let them stew a few minutes. Small onions
are much better for cooking, as they are not so strong.