484. Stewed Duck with Turnips.—Proceed as in the last, but, instead of peas, use about forty pieces of good turnips, cut into moderately-sized squares, and previously fried, of a yellowish color, in a little lard or butter, dress the duck upon your dish, season the turnips and sauce with a little salt, pepper and sugar, and reduce it until thickish, not however to break the turnips; sauce over, and serve.
The remains of ducks left from a previous dinner may be hashed as directed for goose, but the sage and apple should in all cases be omitted; for variety, should peas be in season, a pint freshly boiled may be mixed with the hash at the time of serving.