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SALSIFY, BOILED (M. Soyer's way)

"I do not know," says M. Soyer, "why this vegetable, which is held in such high esteem on the Continent, should be so little esteemed with us. I will here supply their manner of cooking it, and perhaps you will give it a fair trial. Take twelve middling-sized ones, scrape them well till quite white, rub each with lemon, and put it in cold water. Put into a stewpan a quarter of a pound of beef or mutton suet cut in small dice, one onion, a bit of thyme, a bay-leaf, a table-spoonful of salt, and four cloves; put on the fire, and stir for five minutes; add two table-spoonfuls of flour, and stir well; then add three pints of water. When just boiling, put in your salsify, and simmer till tender. They will take nearly one hour. Dish on toast; sauce over with Dutch, maitre d'hotel, or onion sauce, or a very good demi-glaze, or Italian sauce. Should any remain, they may be made into fritters thus: Put them in a basin, add a little salt, pepper, two spoonfuls of vinegar, half a chopped shallot, and a spoonful of oil; place in the salsify, and let it remain for some hours. When ready to serve, make a small quantity of batter, dip each piece in it, and fry for five minutes in lard or fat; dish up with fried parsley over."