Required : One good-sized duck. One turnip and onion. Two carrots. Two sticks of celery. A bunch of parsley and herbs. One bay-leaf. Two ounces of butter. Four slices of ham or bacon. Three-quarters of a pint of brown stock. A dozen young turnips. Salt, pepper, and nutmeg. (Sufficient for five.)
Wash the vegetables, and cut them in large pieces; put them in a stewpan; on these lay two slices of ham, then the duck (trussed for roasting), and, lastly, the rest of the ham; add the herbs (tied together), the stock, and a little salt, with a dust of nutmeg. Lay a piece of buttered paper over the bird, then put on a tight-fitting lid, and let the duck cook gently for about an hour, or until it feels tender.
Meanwhile, wash and prepare the new turnips. Melt the butter in a stewpan, put in the turnips, and toss them in it over the fire until they are a golden brown; then drain them from the butter, put them in a pan with enough stock to cover, them, and cook them until they are tender.
When the duck is cooked, remove the skewers and string. Put it on a hot dish, and arrange the turnips round. Carefully skim the stock in which the turnips were cooked, also that in which the duck was braised; add one to the other, and re-boil until it is of a creamy consistency. Season it carefully, and strain it over the duck.
Cost, about 4s. to 4s. 6d.
N.B. - When new turnips are out of season use old ones, cutting them of as much the size and shape of new ones as possible.