Roast your ducklings as before, have ready fifty young turnips turned in
the shape of pears, put half an ounce of sifted sugar into a
convenient-sized stewpan, set over the fire, and when it melts and
assumes a brownish tinge add half a pound of butter and the turnips,
toss them over every now and then, and when about three parts done and a
light-brown colour turn them out on a cloth to drain the butter from
them, likewise drain all the butter from the stewpan, put your turnips
again into it, with a quart of brown sauce (No. 1), half a pint of white
stock, and a bunch of parsley, boil altogether ten minutes, or till the
sauce adheres to the spoon, dress a croustade in the form of a vase in
the centre of the dish, dress the ducklings round, take the parsley from
the sauce, dress some of the turnips with taste upon the croustade and
the remainder between each duckling; pour the sauce round and serve.