Vegetable Ragout
Prepare for boiling what will make 3 cups of turnip when cut in inch squares, 1½ cups of potatoes, and 1½ cups of carrots. Put the carrots into slightly salted and sweetened water, let boil for ten minutes, then add the turnips and potato, and cook for ten minutes more. Put 2 tablespoons of butter in a saucepan, and when melted add 2 tablespoons of chopped onion, and fry until slightly browned; then add 2 tablespoons of flour, stir until smooth, and pour slowly into this 2 cups of the stock in which the vegetables cooked; then add 2 teaspoons of sugar, 1 teaspoon of salt, ½ teaspoon of pepper; and the diced vegetables; cover, and let simmer slowly for half an hour, then add 1 tablespoon of chopped parsley, and serve.