Turn about two dozen pieces of turnips into the form of rings about two inches in diameter, or else in the shape of small pears; put them into a deep sautapan, spread with fresh butter, and strewn with about two ounces of pounded sugar; moisten with about half a pint of good stock, and set the turnips to simmer very gently over a moderate fire for about twenty minutes: when they are nearly done, remove the lid, and place them over a brisk fire, to boil the moisture down to glaze, gently rolling the turnips in this with great care, to avoid breaking them; they must then be dished up in neat order, and the glaze poured over them.