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Turnips, Glaces

Select a few fine turnips; turn, in the shape of pears, a sufficient number to cover or to fill the dish; stew them in a small quantity of broth with a little sugar, reduce the liquor to glaze. When equally covered, dish the turnips, take a spoonful of Spanish sauce to detach the glaze that remains in the stewpan, with a small piece of butter twice as big as a walnut, which work with the sauce. Season it well and pour it over the turnips.