Recipe: Stewed Duck and Turnips

Brown the DUCK in a stewpan with some butter, peel and cut some young turnips into equal sizes, and brown in the same butter; stir in a little powdered sugar, reduce some stock to a thin brown Sauce, season with salt, pepper, a bouquet of parsley, chives, half a head of garlic, and a bayleaf. Stew the DUCK in this Sauce, and when half cooked[Pg 14] add the turnips, turn the DUCK from time to time, being careful not to break the turnips, cook slowly, and skim off all grease and serve.

Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)