Have butcher trim and tie a fillet of pork. Put it in a casserole with water, and season to taste with salt and freshly ground black pepper. Cook uncovered in a moderately hot
Blanch turnips in boiling water for 10 minutes; drain. Sauté turnips in a large thick-bottomed casserole with butter and a little fat from the roast. Sprinkle with sugar; season to taste with salt and freshly ground black pepper; simmer, shaking pan from time to time, until turnips are glazed.
When pork is three-quarters cooked: skim excess fat; surround with glazed turnips; moisten with tomato-flavoured stock; cover pan and simmer in a slow