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Salsify Fried In Batter

Cook the salsify until tender, drain and cut into pieces three inches long; drop in a basin with two tablespoonfuls oil, one of vinegar, little mignonette pepper, and salt; let the salsify steep in this until about ten minutes before sending to the table; they must then be drained on a napkin, dipped in some light made batter, and fried in hot lard; when done drain them on a cloth, dish them up on a napkin with fried parsley and serve.