Feel ten fresh turnips, scoop as many as possible out of them with a
small cutter, the size of a marble; put a teaspoonful of sugar into a
stewpan, when it gets rather brown over the fire, put in about two
ounces of butter with the turnips, toss them over the fire until they
get a nice yellow colour; have ready nearly boiling four quarts of
consommé (No. 134), and half a pint of brown gravy (No. 135), put them
into it, let it simmer about twenty minutes, or until the turnips are
tender, taking care to skim it well, season with a little salt and sugar
if required; the consommé must be a little browner than usual.