Ducks with Turnips

Truss a good, clean singed duck, lay it in a saucepan with melted fat pork or else lard, and fry very slowly until it acquires a fine color, then season and fry for a few moments longer, draining it off afterward. Pour into the same fat a tablespoonful of flour, cook slowly together for a few moments, moistening gradually with a pint of stock (No. 194a); stir the sauce while it keeps boiling for fifteen minutes on the side of the range. Skim off the fat, strain, and add this strained sauce to the duck with a garnishing of good, sound turnips cut in clove of garlic-shapes or else in balls, and browned in a pan with butter, salt, and a little sugar; finish cooking the duck and turnips on a very slow fire, and when both are ready, lift out the bird, untruss, and dress it in the center of a dish, surrounding it with the turnips; strain the stock, skim and reduce, if there should be too much, and when correct, pour it over the duck, and serve.