Geese Giblets with Turnips

Put half a pound of unsalted bacon into a saucepan with a little butter and let fry for a few moments, then add the giblets prepared as for No. 1927 and the seasoning, also two dozen small onions and four dozen turnips cut the size and shape of large Spanish olives, having previously fried them in butter with a pinch of sugar. Drain them and add them to the stew with a bunch of parsley garnished with thyme and bay leaf, and pour in some espagnole sauce (No. 414) and stock (No. 194a), boil, skim and simmer for half an hour; season to taste with salt and pepper. When the giblets are cooked, remove the parsley and serve the meat in the center of a dish with the vegetables around and the sauce poured over the whole.