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Polish Sauce

Peel and cut some turnips into small balls or olives, and boil them till tender in salted water with the addition of a little sugar. Put one tablespoonful each of butter and flour into a saucepan, and stir it over the fire till well-mixed but not browned; then pour in one pint of liquor in which some fish has been boiled, and boil it quickly over the fire till somewhat reduced. Boil a pint of cream, stirring it constantly while boiling, and mix it with the sauce; drain the turnips, add them, and season to taste. Serve the sauce while hot.