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Turnips, with White Sauce

Prepare the turnips and stew them in gravy, and when they are quite tender lift them out without breaking them, drain them, and put them in a tureen. Have a tea-spoonful of arrowroot already mixed smoothly with a quarter of a pint of cream or milk. Mix the gravy gradually with this, put it back into the saucepan, and let it boil. Take it from the fire for a few minutes, stir half an ounce of cold butter into it: when this is dissolved pour the sauce over the turnips, and serve very hot. Time to stew the turnips, three-quarters of an hour or more, according to age and size. Probable cost, turnips, 5d. to 7d. per bunch. Sufficient, half a bunch of turnips for four or five persons.