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Turnips, Glazed, with Gravy

Pare four or five large turnips wash and drain them, and cut them into slices of uniform size, or turn them into a ball or pear shape. Dissolve in a deep saucepan as much fresh butter as will cover the bottom of the pan, throw in the turnips, and fry till they are brightly browned. Drain the butter from them, and pour over as much good stock as will cover them. Let them simmer gently until they are nearly tender. Remove the lid, put the saucepan over a quick fire, and let the sauce boil quickly until it begins to thicken. Take the turnips up, being careful not to break them, arrange neatly on a dish, and pour the gravy over them. Time, about twenty minutes to simmer the turnips. Probable cost, turnips, 5d. to 7d. per bunch. Sufficient for four or five persons.