Scoop the same quantity of turnips as above (No. 92), put a quarter of
an ounce of sugar into a stewpan, set it on the fire until it becomes
rather brown, then add an ounce of butter, and the turnips, pass them
until they are a yellow brown; then add twelve tablespoonfuls of brown
sauce (No. 1), four ditto of broth (No. 133), or brown gravy (No. 135),
and a bunch of parsley, with one bay-leaf; add a little salt and pepper,
skim well and serve.