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Stewed Turkey Giblets with Turnips

Clean and blanch a pair of turkey giblets. Divide the neck and gizzard each into four pieces, and cut the pinions and legs in two. Cut one-half pound of streaky bacon into slices one inch thick, then divide them into pieces one and one-half inches long; place them in a stewpan with a piece of butter and fry till they are lightly browned. Take the bacon out, put in the giblets and fry them. Put the bacon back into the stewpan with the giblets, add one pound of turnips cut to the shape of corks, ten or twelve button onions and one ounce of butter. Fry the above ingredients until browned, then put in fifteen peeled potatoes, a bunch of sweet herbs and one quart of water; season with salt and pepper and let the whole simmer gently by the side of the fire for an hour and a half. Ten minutes before dishing the stew, put in the turkey livers. When cooked, take the bunch of sweet herbs out of the stew and skim off the fat. Turn the giblets onto a hot dish, arranging them with the heart, livers, gizzards and legs in the center of the dish, place the pieces of neck round them, put the pinions on top, pour over the remainder of the stew, and serve at once.