Puree of Turnips

Peel, slice up, and then boil six sound turnips; and having drained them free from water, rub them through a very clean wire sieve, and place tho pulp in a small stewpan with a little flour, nutmeg, pepper, and salt, a pat of butter, a bit of light-coloured glaze, and a gill of cream; stir over the fire for ten minutes, and serve with any dish or entrée made of mutton.