Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);TURNIP SAUCE. Pare half a dozen turnips, boil them in a little water, keep them shaking till they are done, and the liquor quite exhausted, and then rub them through a tammis. Take a little white gravy and cut more turnips, as if intended for harrico. Shake them as before, and add a little more white gravy.