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Duck, Braised, with Turnips

Prepare a duck as if for roasting. Line a small pan just large enough for the duck, with slices of bacon. Strew over the bottom a little parsley, chives, thyme, and lemon-peel. Lay in the duck, and add a carrot cut into strips, an onion stuck with three cloves, season with pepper, and cover with stock broth and a glass of white wine. Turn occasionally, and simmer an hour, or till done. Fry some slices of turnip in butter to a light brown, drain and add them to the stewpan, after removing the duck, which should be kept hot. When the turnips are tender remove them and strain the gravy, thickening if necessary with a little flour. Put the duck on a dish, pour the hot gravy over it, and garnish with the turnips. Fry the turnips eight or ten minutes. Sufficient for four or five persons.