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Stuffed Turnips

Choose turnips all of one size, peel them, cut off the tops and scoop out their insides. Chop fine two onions and enough mutton to fill the turnips, stir in with it two tablespoonfuls of well-washed rice, one tablespoonful of chopped parsley and a small quantity each of salt and pepper. Mix all these items together well. Stuff the turnips with the mixture, replace their tops, thus forming lids, place them in a saucepan, moisten to their height with broth, put in a small lump of salt and stew them gently till tender. Pour in one wineglassful of malt vinegar and one tablespoonful of powdered sugar, and finish cooking them. Arrange the turnips tastefully in a group in the center of a hot dish, pour the remainder of their cooking stock around them, and serve.