966. Barley Fritters.
—The same as in No. 965, substituting boiled barley for corn.
967. Glazed Turnips, with Gravy.
—Pare, and cut pear-shaped, twelve equal-sized, small white turnips; parboil them for five minutes, and drain them when done. Butter the bottom of a sautoire capable of holding them, one beside the other, and let them get a golden color, adding half a pint of powdered sugar. Moisten with half a pint of white broth (No. 99), half a pinch of salt, and add a very small stick of cinnamon. Cover with a buttered paper cut the shape of the sautoire, and place it in the oven to cook for twenty minutes. When the turnips are cooked, lift off the paper. Place the turnips on a hot dish, and reduce the gravy to a glaze for six minutes. Arrange them nicely on a dish, pour half a gill of good broth (No. 99) into the saucepan to loosen the glaze, remove the cinnamon, and throw the sauce over the turnips.