1 tender duck

3 tablespoons (11/2 ozs.) butter substitute 1/2 teaspoon salt 1/4 teaspoon pepper

4 tablespoons (1 oz.) flour 2 cups (1 pt.) stock or water 1 bunch herbs

1 onion

2 cloves

12 young turnips

Truss duckling with legs folded back and close to sides, and pinions tucked under; fasten with fine twine. Melt butter in a saucepan, add seasonings and duck. Brown it, turning it over so that it gets evenly colored. Take it out, and place in oven in deep dish. Put flour in saucepan and stir till smooth and brown. Add water, mix well and boil up, and cook five minutes. Strain sauce into a saucepan, put in duck, herbs, and onion stuck with cloves. Simmer thirty minutes. Add turnip (prepared as below) and simmer until turnips are done. Place duck on hot platter, arrange turnips round it, take fat off sauce and strain it over duck.

Peel turnips, wash and drain, and boil them five minutes in water to which a little salt has been added; drain again. Melt three tablespoons drippings in saucepan, add turnips and fry them, shaking pan to color them evenly. Drain and add to duck.