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Turnips Glazed, Spanish Style

Peel six white, medium turnips and cut in quarters, place in a saucepan with an ounce butter, half a teaspoon salt, half a teaspoon sugar, three saltspoons white pepper, half a saltspoon Spanish saffron and two gills white broth; mix a little, cover pan and set in oven one hour, being careful to baste them with their own liquor once in a while, pour into a vegetable dish and serve.